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 Sbiten was once the most popular non-alcoholic beverage in the country, but in the last few centuries it has been superseded and largely replaced
Alcoholic drinks in China is reached and then stored in clay urns along with various flavorings. A controversial drink that is still nowadays sold in the black market of the country is Tiger Bone Wine: this tonic is created crushing and mixing the bones with rice wine, in a long process that lasts for at least 8 years. The drink have an high alcohol concentration, of about 58% and is used in both traditional Chinese Medicine and Martial Arts, and has been on the market for centuries. Other fermented beverages include "choujiu" (made from sticky rice), lychee wine, "gouqi jiu" (made from wolfberries), "Qingke