Asia’s relationship with alcohol dates back thousands of years. From spiritual rituals to social bonding, alcohol has played a key role in shaping traditions and flavors across the continent.
Ancient China: The Origin of Baijiu Alcohol traces back to Neolithic China, where fermented grains were consumed during ceremonies. By the Tang and Song dynasties, distillation had refined into what we now call baijiu—complex, aromatic, and deeply cultural.
Japan and the Rise of Sake Japan’s answer to refined alcohol came in the form of sake. Made from polished rice and brewed like beer, sake was originally reserved for royalty and rituals. Over time, it became a staple of Japanese dining and hospitality.
India and Arrack Traditions India’s indigenous spirits, like arrack, are among the oldest known alcoholic beverages. Often made from coconut flower sap or sugarcane, arrack has been enjoyed across South and Southeast Asia for centuries.
Korea’s Soju Evolution Originally derived from Mongol distillation techniques, soju was once strong and medicinal. Modern soju, now diluted and flavored, is one of the most popular drinks in the world.
Modern Revival and Innovation Today, Asian spirits are enjoying a renaissance. Craft distillers are blending tradition with innovation—aging baijiu in oak barrels, infusing soju with fruit, and introducing rice whiskies to global markets.
From ancient brews to modern bars, Asia’s alcohol legacy is one of depth, diversity, and rediscovery. Cheers to that!