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Kymyz muryndyk is a festive rite of sharing and tasting the first kymyz. Horse breeders of Terisakkan Village celebrate 'biye baylau' playing dombra and singing traditional songs. Kymyz muryndyk is a favourite and long-awaited festive event, lasting for many days and bringing together not only the whole community of the village, but also many visitors from far away.

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Kymyz muryndyk is a festive rite of sharing and tasting the first kymyz. Horse breeders of Terisakkan Village celebrate 'biye baylau' playing dombra and singing traditional songs. Kymyz muryndyk is a favourite and long-awaited festive event, lasting for many days and bringing together not only the whole community of the village, but also many visitors from far away.

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Kymyz murunduk (Entertainment with First Koumyss). From the early morning, on round tables or just on the earth near tethered horses, the families serve a ritual food for regaling villagers and visitors. Presenting the images of ancestors, famous horse breeders, is a new tradition. Kazakh spring horse-breeding rites mark the end of the old and the beginning of the new yearly horse-breeding cycle. Rooted in the traditional knowledge of nature and in the millennia-aged close relations between man and horse, these rites involve skills inherited from the nomadic ancestors and adapted to the present day reality. The festive rites compiles of the triade: (1) .‘Biye baylau’; (2) ‘Ayghyr kosu’; and (3) ‘Kymyz muryndyk’. ‘Kymyz muryndyk’ (metaphorically, ‘initiation of koumiss’) is the 'first koumiss sharing' rite, opening a season of its making and drinking.

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Kymyz murunduk (Entertainment with First Koumyss) Kazakh spring horse-breeding rites mark the end of the old and the beginning of the new yearly horse-breeding cycle. Rooted in the traditional knowledge of nature and in the millennia-aged close relations between man and horse, these rites involve skills inherited from the nomadic ancestors and adapted to the present day reality. The festive rites compiles of the triade: (1) .‘Biye baylau’; (2) ‘Ayghyr kosu’; and (3) ‘Kymyz muryndyk’. ‘Kymyz muryndyk’ (metaphorically, ‘initiation of koumiss’) is the 'first koumiss sharing' rite, opening a season of its making and drinking.

PI00006620

Kymyz murunduk (Entertainment with First Koumyss) Kazakh spring horse-breeding rites mark the end of the old and the beginning of the new yearly horse-breeding cycle. Rooted in the traditional knowledge of nature and in the millennia-aged close relations between man and horse, these rites involve skills inherited from the nomadic ancestors and adapted to the present day reality. The festive rites compiles of the triade: (1) .‘Biye baylau’; (2) ‘Ayghyr kosu’; and (3) ‘Kymyz muryndyk’. ‘Kymyz muryndyk’ (metaphorically, ‘initiation of koumiss’) is the 'first koumiss sharing' rite, opening a season of its making and drinking.

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Kymyz murunduk (Entertainment with First Koumyss) Kymyz muryndyk is a festive rite of sharing and tasting the first kymyz. One after another, all families invite the others to taste their kymyz. The elderly women are invited first and occupy most honorable places. Kazakh spring horse-breeding rites mark the end of the old and the beginning of the new yearly horse-breeding cycle. Rooted in the traditional knowledge of nature and in the millennia-aged close relations between man and horse, these rites involve skills inherited from the nomadic ancestors and adapted to the present day reality. The festive rites compiles of the triade: (1) .‘Biye baylau’; (2) ‘Ayghyr kosu’; and (3) ‘Kymyz muryndyk’. ‘Kymyz muryndyk’ (metaphorically, ‘initiation of koumiss’) is the 'first koumiss sharing' rite, opening a season of its making and drinking.

PI00006617

Kymyz murunduk (Entertainment with First Koumyss) Kazakh spring horse-breeding rites mark the end of the old and the beginning of the new yearly horse-breeding cycle. Rooted in the traditional knowledge of nature and in the millennia-aged close relations between man and horse, these rites involve skills inherited from the nomadic ancestors and adapted to the present day reality. The festive rites compiles of the triade: (1) .‘Biye baylau’; (2) ‘Ayghyr kosu’; and (3) ‘Kymyz muryndyk’. ‘Kymyz muryndyk’ (metaphorically, ‘initiation of koumiss’) is the 'first koumiss sharing' rite, opening a season of its making and drinking.

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Kymyz murunduk (Entertainment with First Koumyss) Kazakh spring horse-breeding rites mark the end of the old and the beginning of the new yearly horse-breeding cycle. Rooted in the traditional knowledge of nature and in the millennia-aged close relations between man and horse, these rites involve skills inherited from the nomadic ancestors and adapted to the present day reality. The festive rites compiles of the triade: (1) .‘Biye baylau’; (2) ‘Ayghyr kosu’; and (3) ‘Kymyz muryndyk’. ‘Kymyz muryndyk’ (metaphorically, ‘initiation of koumiss’) is the 'first koumiss sharing' rite, opening a season of its making and drinking.

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Since ancient times, nomads used to drink ‘kymyz’ from mare's, cow's and camel's milk. The Kyrgyz transmitted traditional knowledge from generation to generation. Even now on ‘jailoo’ (pastures), the way of making kymyz remained the same as centuries ago. The most valued kymyz is made of mare’s milk. From spring until the late autumn, horses graze on mountain pastures. During this period, mare’s milk is collected. Traditionally, both men and women are engaged in the process. After the collection of the milk, it is poured into the leather bag ‘saba’ where the leaven of kymyz is always kept. Then the milk inside the saba is whipped thoroughly, for about half an hour using a stake. It takes about 12-15 hours for the kymyz to reach the condition. Kymyz contains various healing properties, since mare's milk possess almost all the vitamins necessary for a human. Especially, it is rich for vitamins A and C.

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Since ancient times, nomads used to drink ‘kymyz’ from mare's, cow's and camel's milk. The Kyrgyz transmitted traditional knowledge from generation to generation. Even now on ‘jailoo’ (pastures), the way of making kymyz remained the same as centuries ago. The most valued kymyz is made of mare’s milk. From spring until the late autumn, horses graze on mountain pastures. During this period, mare’s milk is collected. Traditionally, both men and women are engaged in the process. After the collection of the milk, it is poured into the leather bag ‘saba’ where the leaven of kymyz is always kept. Then the milk inside the saba is whipped thoroughly, for about half an hour using a stake. It takes about 12-15 hours for the kymyz to reach the condition. Kymyz contains various healing properties, since mare's milk possess almost all the vitamins necessary for a human. Especially, it is rich for vitamins A and C.