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Nihamanchï is a beer brewed from manioc (''Manihot esculenta'') by indigenous peoples of South America. It is also known as nihamanci, nijimanche,〔Howell 49〕 or nijiamanchi, and is related to chicha.〔Arnalot 18〕 Jivaro women make it by chewing manioc tubers, placing them in large jars, and also them to ferment in their saliva. Nijimanche is nutrious, and adults drink 4–5 quarts a day.〔 The same beverage is made by the Jivaro in Ecuador and Peru (the Shuara, Achuara, Aguaruna and Mayna people); they call it nijimanche. As Michael Harner〔Harner, Michael J. (1984). ''The Jívaro, people of the sacred waterfalls''. Berkeley: University of California Press. ISBN 0-520-05065-7.〕 describes it: : The sweet manioc beer (nihamanci or nijiamanchi), is prepared by first peeling and washing the tubers in the stream near the garden. Then the water and manioc are brought to the house, where the tubers are cut up and put in a pot to boil. ... The manioc is then mashed and stirred to a soft consistency with the aid of a special wooden paddle. While the woman stirs the mash, she chews handfuls of () and spits them back into the pot, a process that may take half an hour or longer. : After the mash has been prepared, it is transferred to a beer storage jar and left to ferment. ... The resultant liquid tastes somewhat like a pleasingly alcoholic buttermilk and is most refreshing. The Jivaros consider it to be far superior to plain water, which they drink only in emergencies. The Tiriós and Erwarhoyanas, Indian tribes from northern Brazil and Surinam, make a beverage called ''sakurá'' with the sweet variety of cassava. Yagua people brew a similar beverage which they called ''masato.''〔 ==See also== * List of saliva-fermented beverages 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Nihamanchi」の詳細全文を読む スポンサード リンク
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