habushu
Sign in to savethumb|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.
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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.
== Production == A main distributor of uses around 5,000 habu per year. The distillery uses crushed rice and Koji mold to produce the awamori that goes into the habushu. The is first mixed with herbs and honey giving the clear liquid a yellow hue. A pit viper is then inserted into the liquid and stored until consumed. It is a typical practice to age the for a long period of time. The alcohol helps the venom to dissolve and become non-poisonous. Some brands of come with the snake still inside the bottle which is mixed with honey and herbs.