Habushu is a traditional Okinawan alcoholic beverage that is made by steeping a venomous snake in rice liquor or awamori. The snake used in the making of habushu is usually a Habu, a type of pit viper that is native to Okinawa.
Habushu is believed to have medicinal properties and is often consumed for its supposed health benefits, such as increasing virility and stamina. However, it is important to note that consuming venomous snakes can be dangerous and should be done with caution.
There are different variations of habushu available, with some producers adding herbs and spices to enhance the flavor. It is typically consumed as a shot or neat, and is considered a delicacy in Okinawa.
Due to concerns about overharvesting of Habu snakes, some producers have started using non-venomous snakes or artificial flavorings in the production of habushu.
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