What is habushu?

Habushu, also known as Okinawan snake wine, is an awamori-based liquor made in Okinawa, Japan. The most notable aspect of habushu is the presence of a pit viper, the Trimeresurus flavoviridis, also known as the habu snake, inside the bottle.

Here's a breakdown:

• Base Liquor: The base is typically awamori, a distilled spirit unique to Okinawa, made from long-grain indica rice.

• The Habu Snake: The habu snake is poisonous, and the venom is what gives the liquor some of its supposed medicinal benefits. There are generally two methods of preparing the snake:

  • Immersion: The snake is either knocked unconscious with ice, gutted, bled, and sewn up before being steeped in alcohol.
  • Pickling: The snake is simply pickled in alcohol. This method is less common as it's thought to result in a less potent venom infusion.

• Preparation and Benefits: After a period of time, the snake is removed, and the awamori is aged, sometimes for several years. Some believe habushu has various medicinal properties, including boosting virility. The health benefits are not scientifically proven.

• Consumption: Habushu is usually consumed as a shot or mixed with other beverages. It is considered a novelty item and a local specialty of Okinawa.