not sozzled by kombucha?

one of the great things about vacation is the ability to be spontaneous; dropping by without calling first, acting on ideas.  when i knocked thus spontaneously and unannounced on my friend's door early new year's eve, my elementary-age friend maya (aka WordGirl Extraordinaire), ran and got an old cell phone that she uses for thesaurus.com  "lanette!  i'm looking up the word of the day for you!  here it is..." she said, breathlessly, waiting for the site to register, "...it's 'sozzled!' as in intoxicated, inebriated or drunk."  needing to use her word in a sentence as is our custom, i quickly replied, "well, maya, that's why i'm here so early, i'm wanting to get home safely and avoid any sozzled drivers on the road."  one of their christmas gifts to me was a beautiful cobalt blue bottle of homemade kombucha.  i've never had kombucha before, but i've seen the fancy labelled bottles of it at upper-end grocery stores. once safely home, i opened it, not realizing it had gotten shaken a bit in the car, thus exploding all over me and the kitchen.  akin to a champagne cork popping, though, i thought it seemed fitting for the evening's celebration of 2014 (which was me, this tea, and a documentary. gripping, i know.  more on that in a moment.)  wiping it from my face, arms, counter and floor, i tried a sip and it's--at least my friend's version--pretty good.  but i still didn't really know what it was.  it is defined as a lightly effervescent fermented drink of sweetened black tea.  our english word, usage circa 1995, is likely derived from the japanese word kombu (kelp).  in the long run i'm probably more of a non-fermented tea person (in the absence of coffee of course, crema and espresso portland conisseur-snob that i've become), but in the spirit of adventure i'll try everything at least once.  plus, the fermentation level being so low (less than .5%) rest assured, it's not going to sozzle you.