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Korea's everyday spirit. Modern green-bottle soju is diluted and slightly sweet; traditional distilled soju from Andong is much stronger.
Chilled shots with Korean barbecue, or mixed with beer (somaek).
For readers of legal drinking age. Please drink responsibly.
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Milky, lightly fizzy, sweet-sour Korean rice wine; Korea's oldest alcoholic drink.
Equal parts instant coffee, sugar and hot water whipped into foam and spooned over milk. Indians had long made beaten coffee the same way.
Sweet rice punch with floating grains, served as dessert.
Fermented spicy cabbage; Korea's national side dish. Kimjang, the making of winter kimchi, is UNESCO heritage.
'Mixed rice' topped with vegetables and egg; dolsot version sizzles in a stone bowl.
Meat grilled at the table, wrapped in lettuce with garlic and ssamjang.
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.
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.