Japanese liqueurs

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.

melon liquor

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.