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Home / Spirits & Liqueurs / Asian Spirits
एशियाई स्पिरिट्सAsian Spirits↳ from Guizhou, China
The world's most-consumed spirit by volume. Fermented in pits with a grain starter (qu), giving powerful aromas: 'strong aroma', 'sauce aroma', 'light aroma' and 'rice aroma' styles.
In tiny glasses, with toasts (ganbei) during a banquet.
For readers of legal drinking age. Please drink responsibly.
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Amber Chinese 'yellow wine', aged for years; also a key cooking wine.
China's most famous green tea, with flat jade leaves and a chestnut sweetness.
Between green and black tea; Tieguanyin is floral, Da Hong Pao is roasted.
Fermented tea pressed into cakes and aged like wine; earthy and deep.
The least processed tea: delicate and sweet.
Salty, buttery tea churned together; it gives calories and warmth at high altitude.
Korea's everyday spirit. Modern green-bottle soju is diluted and slightly sweet; traditional distilled soju from Andong is much stronger.
Japan's distilled spirit, usually distilled once so it keeps the flavour of its base: earthy sweet potato (imo), nutty barley (mugi), or clean rice (kome).
Okinawa's spirit, made with Thai indica rice and black koji mould; aged versions (kusu) mellow for years in clay pots.
Laos' rice spirit, often homemade and shared at celebrations.
Goa's heritage spirit with a GI tag. Cashew feni is distilled from the fermented juice of the cashew apple and has a strong, fruity, funky aroma. Urrak is its lighter first distillate.
A traditional Adivasi spirit distilled from the sweet flowers of the mahua tree, with deep cultural roots in central India. Now also made legally as a heritage spirit.