酵 means 'ferment'

The 酔 essay examines intoxication from every angle, including great Osaka bars, studies of drunkards, tipsy cats and wasted elephants, and hangover prevention. The other three essays detail the processes of making saké, shochu, and beer, exploring all of the following (and much more): the ingredients in alcohol, the intricacies of fermentation, modes of distilling and brewing, malt, an old method of making saké by chewing rice and spitting it out, saké as a living entity, the image problem saké once had in Japan, alcoholic offerings to gods, the health benefits of shochu, and using alcohol to make food.