What Is Airag? Mongolia's Traditional Fermented Mare's Milk (2026 Guide)

Airag is Mongolia's traditional fermented mare's milk drink, mildly alcoholic at roughly 0.5–3%, and internationally known as kumis. It has a slightly sour, fizzy taste, is naturally low in lactose, and is offered as a gesture of hospitality by nomadic families across the countryside, especially during the summer airag season from June to September.

Airag, sometimes spelled Ayrag, is Mongolia's national beverage, made by fermenting fresh mare's milk. Outside Mongolia, the same style of drink is widely known as kumis, a name used across Central Asia for fermented mare's milk.

Horses have always held a central place in Mongolian life, valued for transportation, herding, and food. Airag is one of the clearest examples of that relationship, turning a horse product into one of the country's most culturally significant drinks.

The traditional process is simple but labor-intensive:

A moment of Mongolian hospitality: Pouring freshly fermented mare’s milk from a traditional storage vessel into a bowl

Filter the milk. Fresh mare's milk is filtered through cloth to remove impurities.
Ferment it. The milk is poured into a khukhuur, a traditional open leather sack, though some households now use a wooden vat called a gan, or plastic containers.
Stir constantly. The milk is stirred with a wooden masher called a buluur, thousands of times over one to two days. Fermentation is driven by natural lactic acid bacteria and yeast.
Keep it moving. Traditionally, the khukhuur sits near the entrance of the ger, so anyone passing by gives it a stir, keeping fermentation active throughout the day.

Airag has a tangy, slightly sour taste with a light fizz from natural carbonation. Alcohol content is generally low, typically in the range of 0.5% to 3%, depending on fermentation time and the season. The exact flavor varies by region and by household, since local grasses and fermentation methods differ.

Airag has genuine nutritional value beyond its cultural role.

Rich in vitamin C and B vitamins
Contains calcium, phosphorus, and other minerals
Naturally low in lactose, since fermentation converts most lactose into lactic acid
Contains natural probiotics from the fermentation process

Because many Mongolians, like much of East Asia, are lactose intolerant, airag's low lactose content is part of why it has remained a dietary staple for centuries rather than just a ceremonial drink.

Airag

Made From: Fermented mare's milk
Alcohol Content: 0.5–3%
Common Use: Everyday drink, hospitality, festivals
Note: Airag is unique as the only common Mongolian dairy product that becomes naturally alcoholic through simple fermentation.

Tarag

Made From: Fermented cow or yak milk (yogurt-style)
Alcohol Content: None
Common Use: Daily food, breakfast

Aaruul

Made From: Dried curds from milk
Alcohol Content: None
Common Use: Snack, travel food

Shimiin Arkhi

Made From: Distilled milk spirit
Alcohol Content: Higher (distilled liquor)
Common Use: Special occasions

Soju shares its roots with Mongolian Shimiin Arkhi.The distillation techniques were brought to Korea from the Mongol Empire in the 13th century.

Airag stands out as the only common Mongolian dairy product that is naturally, rather than deliberately, alcoholic through fermentation.

Airag is closely tied to the seasons. Mares are milked mainly in summer, so airag is most widely available from June to September, when fresh mare's milk is plentiful.

A Nomadic Family Milking a Mare: Husband Holds the Foal While the Wife Milks

You're likely to encounter it:

When visiting a nomadic family's ger during a countryside trip
At the Naadam Festival, Mongolia's biggest summer celebration
During Tsagaan Sar (Mongolian New Year) and other festive occasions
At local markets and some restaurants in rural areas during summer

Being offered airag is a genuine gesture of hospitality, and a few simple customs go a long way:

Accept with your right hand, or both hands, as a sign of respect.
Take at least a small sip, even if you're unsure about the taste, since refusing outright can seem impolite.
It's fine to drink slowly. No one expects you to finish a large bowl quickly.
Ask before declining more, a polite word of thanks is enough if you don't want a refill.

Try it fresh, if you can. Airag tastes noticeably different depending on freshness, and countryside airag is often livelier than bottled versions sold in cities.
Start with a small amount if you're unsure how your stomach will react to unfamiliar fermented dairy.
Remember it's mildly alcoholic. The alcohol content is low, but it's not negligible, especially after several bowls over a day of hospitality visits.
It won't be available everywhere. Outside the June–September season, fresh airag is harder to find, though some vendors sell bottled versions year-round.

Discover Mongolia Travel has operated since 2004 and organizes countryside tours and nomadic family visits where travelers can try authentic, freshly made airag.

What is airag made from?

Airag is made from fermented mare's milk, traditionally stirred by hand in a leather sack over one to two days.

Is airag alcoholic?

Yes, but only mildly. Alcohol content typically ranges from about 0.5% to 3%, depending on fermentation time and season.

Does airag taste good?

Most travelers describe it as tangy, slightly sour, and lightly fizzy. Taste varies by region and household, so opinions differ from person to person.

Can lactose-intolerant people drink airag?

Yes, in most cases. Fermentation converts most of the lactose in mare's milk into lactic acid, which is part of why airag remains a dietary staple across Mongolia.

When is the best time to try airag in Mongolia?

June through September is airag season, when mares are milked and fresh airag is most widely available across the countryside.

Is airag the same as kumis?

Yes, Kumis is the name commonly used across Central Asia for the same style of fermented mare's milk drink that Mongolians call airag.

Is it rude to refuse airag when offered?

Outright refusal can come across as impolite. Taking at least a small sip is the polite response, even if you don't finish the bowl.

Where can travelers try airag in Mongolia?

The most authentic experience is visiting a nomadic family's ger in the countryside, though it's also common at the Naadam Festival and other seasonal celebrations.

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