Krikri

Is a drink developed by either Kyotan or Nampaal culture. Krikri has light hallucinogenic properties described to be similar to alcohol in effect, and is used in recreational and some ritual purposes. After resurface with increased options of material there were developed many different versions of Krikri with different tastes and strength of its hallucinogenic properties, and original recipe called Red Krikri.

Compared to alcoholic beverages Krikri substance which makes people drunk has much lesser concentration, but is flushed out of the body with less impact. Additionally Krikri does not have antiseptic properties unlike alcohol, so brewing and storage should be done with care to avoid contamination and spoiling.

Brewing
During their isolation ancients had limited amount of raw material to work with make beverages and food, most of it was different kinda of fungi, slugs and anything they could get in underground lakes. What ended up being the ingridients is minced up organs of curdle fish and various mollusks or invertebrates. Homogeneous mass then is introduced to specific bacteria which was found on lake bed and let ferment for few days.

Used up solid parts are discarded or recycled in rot pits, while filtered liquid is used as beverage. In this form drink has relatively short expiration date and should be stored in cool place, but it can be greatly extended with special additions up to several months.

While original Krikri used specific ingredients found in ancient isolation enviorment, other recipes using other fish, mollusks and invertebrates are possible as long as same bacteria is used.

Taste and properties
Original Red Krikri despite its name is slightly brown with red tint, mostly a liquid but much thicker slightly gooey form than water. Taste is described to be "fishy" but sweet.

Most krikri are opaque and quite nutritious. Though big consumption of krikri is not advised.