Chew. Spit. Ferment.

A worldwide tour of the powers of mastication.

To make liquor from grain or other starchy foods, the enzyme action of a substance such as malt or saliva must be used to change starch to sugar. When a very starchy food is chewed, either raw or after heating, diastatic enzymes in the saliva break down the starch into sugar. In this most primitive style of making alcohol from starch, the chewed mash is then spit out together with saliva, put in a container and fermented through the action of wild yeast. Liquor was made from chewed mash in Central and South America, including chicha beer made from maize or manioc, and in East and Southeast Asia. According to Chinese historical chronicles, liquor was made from chewed rice during the seventh century by the people of Primorsky Krai (the Siberian coastal region nearest to Korea and Japan), during the tenth century by minority groups of southern China, and during the Ming era (1368-1644) in Cambodia. Chewed-mash liquor survived up to the early twentieth century in Taiwan, where it was made by aboriginal peoples from their staple millet as well as from rice, and in the nearby mainland Chinese province of Fujian.
from The History and Culture of Japanese Food by Naomichi Ishige.

Reminds one of other beverages that pass through digestive passages such as Kopi Luwak coffee.

And so for day 924