Habushu

Habushu (Japanese: ハブ酒 ) is a type of Awamori-based liqueur that is made in Okinawa, Japan. The name "Habushu" is derived from the word "habu", which refers to the habu snake, and "shu", a Japanese term for liquor. The habu snake is a venomous pit viper species native to East Asia.

Etymology

The term "Habushu" is a combination of two Japanese words: "habu" (Japanese: ハブ ), referring to the habu snake, and "shu" (Japanese: 酒 ), meaning liquor. The habu snake, or Trimeresurus flavoviridis, is a venomous pit viper species found in East Asia, particularly in Japan, China, and the Ryukyu Islands.

Production

Habushu is produced by infusing whole habu snakes in awamori, a distilled liquor native to Okinawa. The snakes are first captured and then starved to cleanse their system before being submerged in alcohol to induce a state of hibernation. They are then drowned in the awamori, which is left to ferment for several months. The venom of the habu snake is denatured by the alcohol, making it safe for consumption.

Consumption and Effects

Habushu is often consumed as a form of traditional medicine, believed to have restorative and health-enhancing properties. It is said to improve vitality and protect against various ailments. However, these claims are largely anecdotal and lack scientific evidence.

Related Terms

• Awamori: A distilled liquor native to Okinawa, used in the production of Habushu.
• Trimeresurus flavoviridis: The scientific name for the habu snake, a venomous pit viper species native to East Asia.
• Liqueur: A distilled spirit that has been flavored with fruit, cream, herbs, spices, flowers, or nuts and bottled with added sugar or other sweeteners.

See Also

• Snake wine
• Snake venom

Habushu Resources
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