So we stop and mama-san brings us a glass.
Chicha is made, basically, by taking fresh corn off the cob, putting it in a barrel with water and then, five or ten days later, scooping out the fermenting liquid and drinking it.
The alcohol content is very light due to the short brewing time, just a percent or two, and men can sit around for hours playing cards and drinking glass after glass of chicha. It was very flavorful and I drank several swallows. Then the guide finished the glass in one long happy gulp. They say it is very nourishing…