Traditional fermented rice beverage from Arunachal Pradesh. Naturally effervescent with mild sweet-tangy flavor. Probiotic-rich cultural drink of Adi tribe!
Brew NowArunachal Pradesh indigenous beverage
Apong (also Opon) is the traditional rice beer of Adi community in Arunachal Pradesh. Made from fermented glutinous rice using 'baker' starter culture containing 40+ medicinal herbs. 5-8% ABV, naturally carbonated, probiotic-rich. Served in bamboo containers during festivals like Solung, daily rituals. Symbol of hospitality & community bonding.
Authentic Adi tribe recipe
Main Base
1-1.5kg sticky/glutinous rice (preferably local red/black rice varieties like Bao or Joha Dhan)
Fermentation Starter
25-35g dried baker cakes (rice starter with 40+ herbs - ginger, cinnamon, long pepper, star anise, etc.)
Liquids
2-3L boiled & cooled water + fresh bamboo water for natural sweetness (optional)
3-5 day natural fermentation (traditional method)
Wash rice 2-3 times. Steam/parboil till 80% cooked (firm center). Spread on clean mat to cool completely (6-8 hrs).
Powder dried baker/ranu cakes. Mix with small rice amount to paste. Sprinkle evenly over cooled rice.
Layer rice-starter mix in earthen pot/bamboo container. Cover with banana leaf. Ferment warm dark place 3-5 days. Stir daily.
Once bubbly/fragrant (sweet-sour taste), mash rice, add water, strain through cloth. Serve fresh chilled in bamboo glass!
Probiotic-rich traditional brew
Live cultures from 40+ herbs
Excellent gut health
Ginger, cinnamon, long pepper
Boosts digestion & immunity
Natural fermentation
Moderate alcohol 5-8%
Traditional Adi tribe method