Practice JLPTMeaning
ハブ酒 (はぶしゅ[?], Habu-shu) is Habu-shu — a Japanese food (alcohol, beverages).
What is Habu-shu?
Habushu is an awamori -based liqueur made in Okinawa, Japan. It is named after the habu snake (a pit viper), which is venomous and is closely related to the rattlesnake and copperhead. The awamori 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 awamori for a long period of time. The alcohol helps the venom to dissolve and become non-poisonous. There are two methods of inserting the snake into the alcohol. The maker may choose to simply submerge the snake in the alcohol and seal the bottle, thus drowning the snake. Alternatively, the snake may be put on ice until it passes out, at which point it is gutted, bled and sewn up. When the viper is thawed and awakens, it will quickly die in an aggressive striking manner, which is what most producers look for. The manufacturer will then put the habu in an ethanol bath for a month to preserve it. To continue the process, the habu is put in a 59% alcohol mix for 40 days and finally put in a 35% awamori mix to prepare for consumption. Removing the intestines of the snake, as in the second method, is thought to decrease the drink's particularly unpleasant smell.