“…According to information provided by the Central Bureau of Statistics (BPS), the average alcohol consumption per person in Indonesia was reached 0.33 liters in 2022 [2]. The consumption of alcoholic beverages includes beer, which is made from the fermentation of grains and has an alcohol content of 2-8%, wine, which is made from the fermentation of grapes and has an alcohol content of 10-20%, sake, which is made from the fermentation of rice and has an alcohol content of 16-40%, soju, which is made from the fermentation of rice, corn, wheat, and potatoes and has an alcohol content of 35-60%, brandy, which is made from the fermentation of grapes, apples, and plums and has an alcohol content of 35-60%, gin, which is made from the fermentation of juniper berries and has an alcohol content of 35-55%, vodka, which is made from the fermentation of wheat, corn, or barley and has an alcohol content of 40%, tequila, which is made from the fermentation of blue agave and has an alcohol content of 40%, whiskey, which is made from the fermentation of corn, rye, or white wheat and has an alcohol content of 40-50%, rum, which is made from the fermentation of sugar cane and has an alcohol content of 40%, ever clear, which is made from the fermentation of grains or starch-containing materials and has a content of 60-95%, absinthe, which is made from the fermentation of wormwood herbal plants and has an alcohol content of 40-90%, and vermouth, which is made from the fermentation of wine mixed with aromatic or herbal ingredients and has an alcohol content of 16-18% [3].…”