a strong distilled alcoholic beverage traditionally produced in South and Southeast Asia from fermented sap (such as coconut palm or toddy), rice, or sugarcane.

ココナッツやヤシの樹液（トディ）、米、サトウキビなどを発酵させて蒸留して作る、主に南アジア・東南アジアの強い蒸留酒

a term sometimes used (and historically related) to refer to similar regional distilled spirits, including varieties like the Middle Eastern anise-flavoured 'arak'—spellings and specific drinks can vary by region.

地域によっては、綴りや種類が異なる類似の蒸留酒（例：中東のアニス風味の『arak』など）を指す語としても用いられることがある