The state newspaper reported that Taedonggang Foodstuff² Factory has introduced a ginseng liquor with 30% to 40% alcohol and, theoretically, no horrible morning after feeling. 

 

The drink features six-year-old, indigenous³ Kaesong organic "insam," a Korean name for ginseng. 

 

Developing the drink took years of research to figure out a way to minimize the bitter insam taste. 

 

The factory decided⁴ to use boiled rice instead of sugar which "promoted the sweet and savoury tastes of insam by weakening its bitter taste with the delicious flavor of the boiled and scorched⁵ glutinous⁶ rice," according to The Pynongyang Times. 

 

In theory, the hangover-fighting effects come from the use of scorched rice and from the ginseng's "medicinal effect." 

 

The nation has already poured accolades⁷ on the new drink, giving it a quality medal for "preserving national smack⁸." 

 

The paper praised the product because it "exudes⁹ national flavor" and said that it has "already been registered as a national scientific and technological¹⁰ hit."

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