In various regions of Southeast Asia, there was a widespread primitive alcohol brewing method called "kuchikami no sake" (which literally means "chewed alcohol"), in which people made alcohol by chewing boiled grains with saliva in their mouths in order to take in wild yeast from the air to ferment the grains and make alcohol.
東南アジア各地には、煮た穀物を口で唾液と共に噛みつぶし、空気中から野生酵母を取り込んで発酵させて酒を造る、いわゆる日本酒口噛み酒という原始的な醸造法が広く存在した。