Category
page 1Japanese liqueurs

Umeshu
right|thumb|Umeshu on the Rocks (Umeshu Rokku)
thumb|Yashima Gakutei
is a Japanese liqueur made by steeping ume plums (while still unripe and green) in and sugar. It has a sweet, sour taste, and an alcohol content of 10–15%. Famous brands of umeshu include Choya, Takara Shuzo and Matsuyuki. Varieties are available with whole ume fruits contained in the bottle, and some people make their own umeshu at home.
Midori
melon liquor

habushu
thumb|Pit vipers immersed in a bottle of
thumb|Bottles of habushu
is an -based liqueur made in the Ryukyu Islands. Other common names include habu sake or Okinawan snake wine. is named after the habu snake, Protobothrops flavoviridis, which belongs to the pit viper subfamily of vipers, and is closely related to the rattlesnake and copperhead. Like all vipers, Habu snakes are venomous. These snakes are native to parts of Southeast Asia, including large island groups such as the Philippines, Ryukyus, and Japan.