Laos' rice spirit, often homemade and shared at celebrations.
Serve & enjoy
Neat in small cups.
For readers of legal drinking age. Please drink responsibly.
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Laos' rice spirit, often homemade and shared at celebrations.
Neat in small cups.
For readers of legal drinking age. Please drink responsibly.
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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.
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.
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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.