Giri

Giri [拉汚; ぎり] is a traditional slightly sweet, low-alcohol Kantonese drink made from fermented rice. Giri dates from the early Chisō period, and is mentioned a number of times as a 'drink for women' in the Book of Ōhaki. It is closely related to the distilled liquor gizan. Depending on location, giri is known by other names, including gikuri, jashi, and girimashi.
There are several recipes for giri which have been used for centuries. Most methods of production ensure that the giri develops a sweet taste and a slightly cloudy appearance, which are its two most notable attributes. In some recipes, extra sugar is added.
Giri can be used in desserts, snacks, smoothies, baby food, as a salad dressing or as a natural sweetening agent. The traditional-style giri (prepared by combining giri and water, heating to a simmer and topping with a dash of finely-grated nutmeg) is popular with street vendors, and is still served at inns, teahouses and at festivals. Many Kiren temples provide giri or sell it during the New Year celebrations. In 1978, the first 'instant' version of giri was sold.