लोकल रक्सी | villager make a pure local soft drinks 🍻 wine/alcohol | Bikash Rana | Aanbukhaireni

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About this video
नेपालको अधिकाङ्स संस्कृतीमा मादक पदार्थ संगुनको रुपमा पुज्ने, चडाउने, खाने चलन रहेकोछ । यो पदार्थ सही तरिकाले लिएको खण्डमा हाम्रो स्वास्थमा त्यती असर गर्दैन । हिजो आज आयतीत केमिकल मादक पदार्थ भन्दा यो कयौ गुणा राम्रो हुन्छ । नेपालको स्थानीय स्तरमा सदियौ देखी पुर्खाहरुले सगुनको रुपमा लिने यो मादक पदार्थ अन्न बाली जस्तै, चामल, जौं , गहुँ, मकै, कोदो, लगाएत विभिन्न फलफुल बाट पनी बनाउने गरिन्छ । विभिन्न जटिवुट बाट मर्चा बनाएर सोहीमार्चा बाट अन्न गलाएर जाँड बनाई त्यो जाडलाई बास्प विधि मार्फत रक्सी बनिन्छ । तर हिजो आज सहर बजारतिर अखाध्य बस्तु प्रयोग गरी बनाउने गरेको oसुनिन्छ । हाम्रो गाँऊ घरतिर चाँही खाट्टी रक्सी अझै पनि चाड-पर्वकोलागी बनाउने गरिन्छ । यो भिडियोमा मेले बैसाख चण्डी पुण्णे पर्वलाई बनाउदै गरेको बेलामा खिचेको किल्पहरु हो।
In most of the cultures of Nepal, it is customary to worship, offer and eat alcohol in the form of Sangun. Properly covered, it will withstand a great deal of adverse conditions. It is many times better than the chemical alcohol of today. At the local level of Nepal, this alcoholic beverage, which has been considered as an omen by the ancestors for centuries, is also made from various fruits such as rice, barley, wheat, maize, millet, etc. By making chillies from different jativuts, by melting the grains from the same chillies, the chillies are made into wine. But yesterday, today, it is heard that inedible items are made in the city market. Even in our village, sour wine is still made for festivals. In this video, I have taken the clips taken while making the Baisakh Chandi Pune festival.

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