Umeshu is a Japanese liqueur made by macerating sugar and ume plums (Prunus mume) in alcohol. It is usually made with rock sugar and ripe or green ume plums, while the base is generally made with shōchū, though other neutral spirits can also be used.

Japanese single malt, blended malt, and blended whiskies were inspired and modeled on Scottish tradition. They are double distilled from malted barley, which is occasionally peated (dried over smoked peat) and fermented grains. The spirit is then aged in oak casks, which may include American or Scottish oak, old Sherry casks, or Japanese Mizunara oak.

Believed to have been the first distilled beverage in Japan, awamori is almost exclusively associated with Okinawa. The drink is distilled from fermented long-grained rice and black koji mold, which is usually referenced as the key ingredient that gives awamori its distinctive flavor.

Maesil-ju is a traditional liqueur made with small-sized Asian plums (Prunus mume). Either unripe green or ripe yellow fruits can be used, sometimes even a mixture of both varieties. The drink is traditionally produced by steeping the fruit, together with sugar, in soju – traditional Korean spirit usually distilled from rice.

This potent Filipino drink is made from the fermented sap of the coconut palm. It is a clear, colorless spirit that is quite strong, with the usual alcohol content at around 40% ABV. Apart from the classic version, modern varieties are often tinted, sweetened, and flavored. Lambanog is traditionally enjoyed neat, usually as a shot, but it also blends well in cocktails and mixed drinks.

Korean soju is distilled from fermented rice, or optionally wheat, barley, sweet potatoes, or tapioca. It is believed that it initially appeared when Mongols introduced the distilling technique to the Koreans, sometime in the 13th century.

Ceylon arrack is a spirit that is produced from palm toddy—the fermented juice of the coconut palm that is extracted from palm flowers. The toddy sap is fermented naturally, and it is then distilled in pot or column stills before it is aged in wood.

Midori is a vibrant green melon-flavored liqueur. It is made with a base spirit infused with yubari and musk melons, which are cultivated and sourced from Japan. The drink also includes sugar, brandy, and artificial coloring, which provides its distinctive green color.

This strong Indian spirit is made with second or third distillation of the cashew fruit. Although there are two types of feni—one distilled from cashew fruit and one from fermented toddy of the coconut palm—cashew variety is praised for its quality and has also been awarded Geographical Indication, which specifies that it can only be produced in Goa.