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Ikigage, cloudy sorghum beer, sour and thick, drunk from a shared pot, Rwanda wine & spirit, anime style

Ikigage

Cloudy sorghum beer, sour and thick, drunk from a shared pot

Rwanda Wine & spirit Vegetarian

RATE

Cloudy sorghum beer, sour and thick, drunk from a shared pot. It is brewed from germinated sorghum and was long the ritual drink at Rwandan naming and dowry gatherings.

Home brewing of alcohol is licensed or restricted in most of the atlas’s readership, and the ferment relies on a culture living in pots used continuously.

What goes into it

  • sorghum, sprouted and dried
  • water
  • sometimes a portion of a previous brew

How it is made

Sorghum is soaked and sprouted over several days, dried and ground, then mixed with water and left to sour before being cooked. It ferments a few days more in a covered vessel, and is served warm and unstrained while still working. It turns undrinkable within a couple of days.

How long it takes: five to seven days from grain to pot

How it is eaten

From a shared pot, sometimes through reed straws, at naming ceremonies and dowry gatherings.

History

Brewed from germinated sorghum and long served at Rwandan ceremonies; it was the ritual drink at naming and dowry gatherings.

Frequently asked questions

What is Ikigage?

Ikigage is a wine & spirit from Rwanda: cloudy sorghum beer, sour and thick, drunk from a shared pot. Brewed from germinated sorghum and long served at Rwandan ceremonies; it was the ritual drink at naming and dowry gatherings.

How is Ikigage made?

Sorghum is soaked and sprouted over several days, dried and ground, then mixed with water and left to sour before being cooked. It ferments a few days more in a covered vessel, and is served warm and unstrained while still working. It turns undrinkable within a couple of days. It takes five to seven days from grain to pot.

Can I make Ikigage at home?

No, and the atlas gives no method for it. Home brewing of alcohol is licensed or restricted in most of the atlas’s readership, and the ferment relies on a culture living in pots used continuously.

What goes into Ikigage?

Sorghum, sprouted and dried, water, sometimes a portion of a previous brew.

How is Ikigage eaten?

From a shared pot, sometimes through reed straws, at naming ceremonies and dowry gatherings.

Made with

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.