Analysis Of Chahar Wine Custom

This work consists of six parts such as an introduction, three main chapters, a conclusion and a bibliography. In the introduction, the author presents the theoretical and practical significance of the work, objectives, brief introduction to previous studies, and research methods.In the first chapter, the Tsakhar’s rituals related to airag (traditional beverage made by milk), fermenting the airag, processing milk, preparing the ferment of the airag, keeping the sanitary during the making and using process of the airag, balancing the temperature and the regularity of stirring process of the drink are addressed.In the second chapter, while introducing the rituals related airag making process and its tools, methods, the author analyzes the mastership of airag making process, methods of setting up a burkheer and the pot (tools), balancing the fire (temperature of the stove), and controlling the heat of the water in the pot.In the third chapter, the customs related to the milk products of Tsakhar, methods how to keep the vodka, using and drinking rituals, rituals of offering the best of the vodka, belief the drink to be the best of the honorary, customs of using the superior vodka were observed.