Kumis is a fermented dairy product that originated in ancient Mongolia, but over time it has spread throughout Central Asia. The drink is similar to kefir, but is traditionally produced from mare’s raw milk, which contains more sugar than goat’s or cow’s milk, and it is also rich in proteins and vitamin C.

Due to the amount of sugar in mare’s milk, kumis has a higher level of alcohol than kefir when fermented. If distilled into the spirit, kumis becomes araka or arkhi. This light-bodied dairy drink has a slightly sour flavor and an aftertaste reminiscent of almonds. 

Maotai is the most popular variety of baijiu—Chinese grain alcohol. It is produced from sorghum that is fermented with a yeast starter (qu). The mixture is distilled seven times throughout the year and is then placed in earthenware vessels where it is aged before it is blended.

Maotai is praised for its crisp, complex flavor and purity. It is also culturally significant, often enjoyed on special occasions and given as a present. Traditionally, it is served at room temperature in special tulip-shaped glasses. The drink gained international fame after it was awarded at the San Francisco Panama-Pacific Exposition in 1915.

Baijiu is a national Chinese drink that is distilled from fermented grains, usually sorghum, wheat, rice, sticky rice, and corn. Depending on raw materials, manufacturing process or starters, baijiu varieties can greatly differ in the final taste profile, but high-quality baijiu should always have a complex, full-bodied flavor.

Based on its aroma, the drink is mainly classified into four categories: rice, light, strong, and sauce baijiu. It is usually bottled at 50% ABV, and it should be served in small-sized wine goblets. Although baijiu has not seen success outside its native country, it represents an integral part of Chinese culture, since every social gathering or business meeting will feature a toast with baijiu.

Although it is often labeled as tea, sobacha is an infusion or a tisane made with roasted barley. The blend can include grains, leaves, or flowers. Apart from Japan, the drink is popular in several Asian countries, including China (kuqiaocha) and South Korea (memil-cha).

To prepare it, roasted kernels are simply steeped in hot or cold water. Alternatively, it can be made with teabags. The resulting drink has a yellow or a light brown hue, with an earthy and nutty flavor, subtle bitterness, and hints of sweetness. Buckwheat tea is a nutritious drink, and many believe that it has numerous health benefits.

Somaek is a simple Korean cocktail that combines beer and soju—a traditional Korean rice spirit. The ideal choice for this cocktail is lager or pilsner, which should provide a nice neutral base for soju. The ratio of the drinks can vary, but the suggested combination is three parts soju to seven parts beer.

There are several ways to make somaek, but beer is usually poured first, and a shot of soju is added next. Adding a shot of soju and then topping it with beer is also common. Somaek is mixed with chopsticks or a spoon. Chopsticks are placed inside the drink and are then quickly struck, while the spoon is used to hit the bottom of the glass. 

Sungnyung is a South Korean drink that is made by pouring water or tea over nurungji—a crispy layer of rice that is left on the bottom of the pan after the rice is cooked. During cooking, the water will attain a slightly nutty flavor and a light brown color.

This ancient drink is said to have many health benefits, and it is usually enjoyed after a meal since many believe it aids digestion.

Haibōru or Japanese highball combines Japanese whisky and soda water, and though it may sound simple, the preparation of this cocktail entails tedious steps that have been elevated almost to an art form. The best versions would use a perfectly carved cube of ice that is first stirred until frost appears on the glass.

Any excess water should be removed, and another block of ice is added before the whisky is slowly poured in the glass. The finishing touch is another block of ice, and the cocktail is then topped off with soda water. Optionally, a lemon wedge can be used as a garnish. 

Hwachae is a general term used to refer to Korean non-alcoholic punches made from various fruits and edible flowers which have been soaked in honeyed water or honeyed magnolia berry juice. The most popular version of the fruit punch is Subak-Hwachae; made with slices or scoops of watermelon, bits of other fruits, ice, and honeyed watermelon juice.

That variety is a popular refreshment during hot summer months. It is believed that there are over thirty varieties of hwachae all using honeyed water or sweet carbonated drinks as a base with different kinds of fruit added to it.

Daechu-cha is a South Korean tea made from jujubes. This tea can be made from dried jujubes, which are boiled in water, or with a jujube preserve, which is diluted in warm water. The tea is usually dark red or brown and is often praised for its health properties.

When served, daechu-cha is usually garnished with pine nuts.