Non-alcoholic drink as are some yogurts and rye bread. Ethanol distillation is used to separate alcoholic drinks into what are advertised as non-alcoholic drinks and spirits; distilled wine produces low alcohol wine and brandy (from brandywine, derived from Dutch "brandewijn", "burning wine"), distilled beer may be used to produce low-alcohol beer and whisky. However alcoholic drinks cannot be further purified to 0.00% alcohol by volume by distillation. In fact, most drinks labeled non-alcoholic contain 0.5% ABV as it is more profitable than distilling it to 0.05% ABV often found in products sold by companies specializing in non-alcoholic drinks. Alcohol is legal in
Korean alcoholic drinks are six distinct flavors: sweet, sour, pungent, roasted, bitter and spicy. When the flavors are balanced, the alcohol is considered good quality. Most traditional Korean alcoholic drinks are rice wines, fermented with the aid of yeast and "nuruk" (a wheat-based source of the enzyme amylase). Main varieties include clear rice wines ("cheongju"), milky rice wine ("takju"), distilled liquor ("soju"), fruit wine ("gwasil-ju"), flower wines, and medicinal wines. "Makgeolli" (also known as "takju" and "nongju"), is a milky, sweet alcoholic drink made from rice. It is one of Korea's most-popular alcoholic drinks. The oldest traditional Korean rice wine, its alcohol content