| Type | Rice wine,fermented rice |
|---|---|
| Origin | The Philippines,Bukidnon |
| Ingredients | Rice |
Agkud is a traditionalFilipinofermented rice paste orrice wine of theManobo people fromBukidnon.Agkud specifically refers to fermented three-day-old paste made with rice, ginger, sugarcane juice, andagonan ortapey (the yeaststarter culture, also known asbubud ortapay inTagalog andVisayan languages). The rice winepangasi is made fromagkud except fermented longer for at least one month. Modern versions of theagkud can use other sources of starch likecassava,sorghum, orcorn. Hot peppers may also be used instead of ginger.Agkud is drunk during celebrations, rituals, and various social events.[1][2][3]
