Chicha (English spelling)

Japanese: チチャ（英語表記）chicha

A corn alcoholic drink consumed in Central and South America. In the Andean highlands, where it is most prevalent today, (1) corn soaked in water is wrapped in grass or cloth and left for several days to germinate, (2) the resulting sprouts are dried in the sun, (3) crushed into powder in a stone mill, (4) boiled for a long time with a large amount of water, and (5) the liquid is strained through a cloth and placed in a sake jar to ferment, producing a sweet and sour cloudy alcoholic drink with little alcohol after a few days. There was also a method of making it by chewing corn and mixing it with saliva, but this is rarely done nowadays.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

中南米で飲用するトウモロコシの酒。現在もっとも普及しているアンデス高地の場合，(1)十分水に浸したトウモロコシを草や布に包んで数日間放置して発芽させ，(2)できたもやしを天日で乾燥し，(3)石臼でつぶして粉にし，(4)多量の水を加えて長時間煮たて，(5)布ごしした液を酒がめに入れて発酵させると，数日後にアルコール分の少ない甘酸っぱい濁酒ができる。トウモロコシをかんで唾液と混ぜてつくる方法もあったが，現在はほとんど行われない。

出典　株式会社平凡社世界大百科事典第２版について　情報

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