Agkud

Agkud

Type	Rice wine, fermented rice
Country of origin	Philippines
Ingredients	Rice

Agkud is a traditional Filipino fermented rice paste or rice wine of the Manobo people from Bukidnon. Agkud specifically refers to fermented three-day-old paste made with rice, ginger, sugarcane juice, and agonan or tapey (the yeast starter culture, also known as bubud or tapay in Tagalog and Visayan languages). However, it can also refer to the rice wine made from agkud (more properly pangasi, gasi, or lihing), since it is made with the same process except fermented longer for at least one month. Modern versions of the agkud can use other sources of starch like cassava, sorghum, or corn. Hot peppers may also be used instead of ginger. Agkud is drank during celeberations, rituals, and various social events.

See also

• Pangasi
• Bahalina
• Basi
• Tapuy
• Nipa palm vinegar
• Kaong palm vinegar