Habushu is a traditional Japanese alcoholic beverage originating from Okinawa. It is made by infusing awamori rice liquor with a venomous habu snake, resulting in a spirit with approximately 35-59% alcohol content.
How it is made
Habushu production begins with making awamori from fermented rice and koji mold. The clear liquor is then mixed with herbs and honey to give it a yellow color. A prepared habu snake is added to the mixture and left to steep for an extended period, sometimes up to 10 years. The alcohol breaks down the venom, making it safe to consume. Some brands sell the drink with the snake still visible in the bottle.
History
Habushu, also known as 'Habu sake' or 'Okinawan snake wine,' gets its name from the habu snake used in its production. These venomous snakes are native to the Ryukyu Islands of Japan, including Okinawa. According to traditional beliefs, habushu is thought to possess qualities that may help with male sexual dysfunction, as the snake is known for its long mating period.
How it is served
Habushu is typically served neat at room temperature. It is sometimes consumed as a ceremonial drink or believed to have medicinal properties. The distinctive presentation with the snake preserved in the bottle makes it a unique curiosity for visitors to Okinawa.
Adapted from the Russian Wikipedia article Хабусю, available under CC BY-SA 4.0.