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.
Is the habu snake poisonous?
The venom of this species is of high toxicity, containing cytotoxin and haemorrhagin components, yet the fatality rate is less than 1%. A bite from a habu snake can cause nausea, vomiting, hypotension, and possibly death.
Does habushu taste good?
How does habushu taste overall? As production methods vary, so too does the flavor—one bottle can carry mellow notes of sweetness and spice, while another might offer a harsh gut-punch.
How do they get the snake in the bottle?
To make this, a cobra is trapped in a bottle and drowned in rice wine or sake. The dead snake then slowly begins to ferment and after a couple of months it gives the drink a unique flavor.