Agkud is a traditional
Filipinofermented 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). The rice wine pangasi is made from agkud 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 drunk during celebrations, rituals, and various social events.[1][2][3]
Agkud is a traditional
Filipinofermented 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). The rice wine pangasi is made from agkud 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 drunk during celebrations, rituals, and various social events.[1][2][3]