Russian cuisine results in a beverage with very low alcohol content. Commercial kvass is often around 0.5% alcohol. The fermented liquid, referred to as "zator," is diluted with water and mixed with yeast, sugar, and aromatic additives. This final mixture is allowed to brew for several days. Flavor additives may include fruit and berry juices (cherry, raspberry, lemon, etc.), as well as ginger and mint. Sbiten, another non-alcoholic drink, is made of honey, water, fruit juices, and spices. Sbiten was once the most popular non-alcoholic beverage in the country, but in the last few centuries it has been superseded and largely replaced
Sura (alcoholic drink) several spices) and "majja" (maybe equivalent of Sanskrit "madhu", mead or hydromel), and renunciation of its usage constitutes the 5th of the Buddhist precepts (pañca-sīlāni): "I undertake the training rule to abstain from fermented drinks which cause heedlessness" ("Surāmerayamajjapamādaṭṭhānā veramaṇī sikkhāpadaṃ samādiyāmi"). Sura (alcoholic drink) Surāh (Sanskrit and Pāli; Devanāgarī: सुरा) is a strong distilled alcoholic drink. It is referred to as an anaesthetic by Suśruta (a surgeon in India circa 400 BCE). Other ancient medical authorities also mention it; Charaka referred to making a woman with a miscarriage senseless to pain by administering alcoholic drinks like "surā", "sīdhu", "ariṣṭa",