Soju is Korea's favourite spirit, but the rise of more mellow, supposedly healthy drinks means there's a lot to choose from. Here are some of the most popular available in Hong Kong (usually sold in 375ml bottles): Jinro Soju Like vodka, Jinro Soju is almost tasteless, making it easy to enjoy. It has a relatively low alcohol content (about 24 per cent), which, in theory, makes it less lethal than western spirits. But then soju is drunk without mixers, so it's easy to get drunk. Add a slice of cucumber or lemon for a smoother flavour. Serve in a straight shot glass. Jinro Chamjinisulro Soju Launched in 1998 and with a lower alcohol content of 21 per cent, this has become widely popular in Korea and overseas. The liquor is twice filtered through bamboo charcoal to ensure it's pure. Best stored and served at 6-8 degrees Celsius. A bottle keeps for one year. Serve in a straight shot glass. Bek Se Ju Made by Kooksoondang, it's brewed from rice powder using Chinese and Korean herbs such as ginseng. The name means '100 years wine' because it's supposed to increase longevity. The alcohol content has been reduced in recent years to 14 per cent - similar to western wine. Best stored and served at 6-8 degrees Celsius. A bottle keeps for one year. Serve in a wide-rimmed shot glass. Chrysanthemum wine Chun Kook is made from chrysanthemum and 14 different kinds of herbs, many with purported health benefits. With its sweet taste and floral bouquet it has become popular with young drinkers and women. Best stored and served at 6-8 degrees Celsius. A bottle keeps for one year. Serve in a wide-rimmed shot glass. Bok Bun Ja This blackish-purple wine is slightly stronger at 16 per cent and is made with wild berries that grow high in the mountains. Sweeter, and with a fruity flavour, it's popular with women, although both sexes drink it as it's believed to improve sexual health and performance. Best stored and served at 4-8 degrees Celsius. A bottle keeps for three months. E-Dong rice wine This cloudy drink, which comes in a carton, looks like rice milk and essentially is, except it's fermented to create a sweet, lightly alcoholic tipple that has been drunk for more than 1,000 years. It's made from rice, yeast and mineral water drawn from a 200-metre-deep spring. Cheap to produce, it was for centuries the drink for everyone from commoners to royalty. Best stored and served at room temperature. A carton keeps for three to six months. Serve in a clay teacup. Jung Jong Like its Japanese cousin sake, this drink fermented from sticky rice is best served about 40 degrees. It has yet to become popular in Hong Kong.