From a brief stint in Seoul, I ran into a beverage called Makgeolli. A rice-wine, sake-adjacency that clocks in at beer ABV levels (maybe someone started a batch and couldn't wait for it to fully ferment).

Cloudy. Raw. Fragrant. Sweet. Funky.

Absolutely delicious.

It also has almost no shelf-life (no acidity to protect, and sterilization destroys all the charm), so no one imports/exports it, but if it caught on in America I would not be upset.