What You Need to Know
Hamei utilizes wild yeasts (Saccharomyces cerevisiae) and lactic acid bacteria (Lactobacillus spp.) to convert rice starches into organic acids (lactic, acetic) and ethanol. The banana leaf wrapping provides plant-derived enzymes (esterases) that create fruity esters.
Essential for Manipuri rice beers (Yu) and sour stews, imparting a complex acidity distinct from vinegar or citrus.
Key Parameters
Temperature
28°C
22°C - 35°C
Time
4 days
48 hours - 7 days
Equipment
Banana leaves (Musa balbisiana preferred)Earthenware potsRice varieties (Chakhao preferred)
Steps
- 1.
Yu angouba (Manipur): Primary fermentation starter for rice beer
- 2.
Eromba (Manipur): Souring agent for fish stew
The Science
Primary Reaction
Lactic acid fermentation