Alcoholic drink which contains a very high level of alcohol and "does not contain any added flavoring" is commonly called a neutral spirit. Generally, any distilled alcoholic beverage of 170 US proof or higher is considered to be a neutral spirit. Most yeasts cannot reproduce when the concentration of alcohol is higher than about 18%, so that is the practical limit for the strength of fermented drinks such as wine, beer, and sake. However, some strains of yeast have been developed that can reproduce in solutions of up to 25% ABV. Shot sizes vary significantly from country to country. In the United
Korean alcoholic drinks A regional, slightly-creamier variant, originally from Gyeonggi-do, is called "dongdongju". Another variety, called "ihwaju" (hangul: ; hanja: ; "pear-blossom wine") is so named because it is brewed from rice with rice malt which ferments during the pear-blossom season. "Ihwaju" is often so thick that it is eaten with a spoon. A similar drink is known as "Gamju"; this name is also used for non-alcoholic sweet drinks, including "Sikhye" (). "Cheongju", or "yakju", is a refined rice wine made from steamed rice which has undergone several fermentation stages. Also known as "myeongyakju" or "beopju", it is distinguished from "takju" by its