What’s the truth behind pre-dinner drinks?

Across Europe, the tradition of a pre-dinner drink is well established. In France, the apéritif; in Italy, the aperitivo — a light drink paired with small bites, creating a social and leisurely start to the evening.

Meanwhile, in Asia, a different tradition has evolved. In countries such as Japan, Korea, Taiwan and China, many people turn to enzyme-rich fermented drinks before meals. These are crafted from fruits, vegetables and herbs, and enjoyed to support digestion, enhance nutrient absorption, and maintain gut balance.

Both traditions offer a moment to prepare for the meal ahead — but their purposes, ingredients and health benefits are quite distinct.

There is some evidence that bitter herbs and small amounts of alcohol can gently stimulate digestive secretions. However, most of the benefits associated with aperitifs are cultural rather than scientifically proven.

In contrast, natural enzyme drinks are increasingly supported by research. Active enzymes can help the body digest food more efficiently and absorb more nutrients — offering functional support for digestion and gut health, every day.

For those looking to explore this tradition in a modern way, JIN JIN offers a unique solution. As the UK’s first enzymatic cordial, JIN JIN brings together fermented fruits, vegetables and active enzymes, creating a naturally refreshing way to support wellbeing before meals — or anytime it’s needed.

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