Habushu: A Snake Wine You Have To Try
Habushu Snake Wine: Okinawa’s Answer to Thailand’s Cobra Whiskey
There’s something about snakes in a bottle that makes you question your life choices—but then again, maybe that’s exactly why you’re here. If you thought Cobra Whiskey was the wildest snake-infused drink on the planet, allow us to introduce you to its Japanese cousin: Habushu, Okinawa’s Answer to Thailand’s Cobra Whiskey. Where Cobra Whiskey flexes its reptilian muscles in Southeast Asia, Habushu Snake Wine brings the venomous vibes to Japan. This bad boy’s got fangs, legend, and some serious stamina in the sack—we’re talking hours. So buckle up—it’s time to dive into the world of snake-infused booze, Okinawa-style.
A Snake, Some Rice Liquor, and a Lot of History
Let’s get one thing straight: Habushu isn’t just about shock value (though the sight of a Habu snake coiled at the bottom of a bottle might say otherwise). This drink has been around since the 14th century, back when Okinawan royalty sipped it like fine wine. Made from awamori—Okinawa’s signature distilled rice liquor—Habushu is steeped in tradition. And by tradition, we mean that adding a venomous snake to the mix was believed to improve your strength, ward off evil spirits and boost your libido. Seriously, this drink was an ancient warrior’s go-to for staying battle-ready (aka. having a crazy night on the town). And technically, this medicinal Viagra’s not even wine—but more on that later.
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Habushu vs. Cobra Whiskey: Snakes on a Sampan
Now, you might be thinking, “Hey, this sounds a lot like Thailand’s Cobra Whiskey.” And you wouldn’t be wrong. In fact, there’s a connection between these two slithery spirits. Back in the day, Okinawa was a major trading hub with Thailand (known as Siam back then). This means that while Okinawans were mastering the art of distilling awamori, they were also sharing their snake-in-a-bottle secrets with their friends in Southeast Asia. That’s right—there’s a direct line between your Cobra Whiskey from Thailand and your Habushu Snake Wine from Okinawa.
But what sets these two apart? While Cobra Whiskey is made with—you guessed it—a cobra, Habushu features the Habu snake, a venomous pit viper native to Okinawa. Both drinks pack a punch, but where Cobra Whiskey gets its kick from the snake’s natural venom (neutralized by the alcohol), Habushu is all about the balance between the venom, herbs, and honey. It’s sweet, it’s spicy, and it’s got that nice tea-like aroma that makes you drunkenly think, “This poison tastes really good.”
How is it made? Two Ways to Drown a Snake
The process of making Habushu isn’t for the faint of heart. There are two main methods, both of which involve the snake meeting its end inside a bottle of alcohol. For the more hardcore producers, they’ll simply drop a live Habu snake straight into a jar of awamori and herbs, letting it drown while the alcohol dissolves its venom. It’s brutal, sure, but it gives the drink its signature oomph. Once the snake is dead, they’ll store the liquor for several months to neutralize the poison. To be clear, the drink will smell. It’s a pungent order that singes the nostrils.
For those who like a cleaner process (if there is such a thing when you’re dealing with venomous reptiles), there’s the “freeze, gut, and sew” method. Here, the snake is first knocked out cold with ice, gutted, and sewn back together. When the snake revives, it coils into an attack position and quickly dies. It’s then placed in a jar of ethanol. This not only preserves the snake better but also helps avoid any funky smells that might make you second-guess your drink choice. The ethanol bath lasts for about a month, then the Habu is put in a 59% alcohol mix for 40 days and finally put in a 35% awamori mix.
Either way, after about a month of soaking in alcohol, the venom is neutralized, and the snake wine is ready to be consumed. The awamori, mixed with herbs and honey, gives the drink its pale-yellow hue and surprisingly mild, sweet flavor. Think of it like a herbal tea—if you like venom mixed in your tea.
What Does It Taste Like?
Many a Marine have been stationed in Okinawa, some married a local, some couldn’t get a local to say hi. There were those who counted the days until the freedom bird would whisk them away, and others who loved every minute of it. Obvious to say, everyone’s experience is different, and drinking Okinawa’s Snake Wine is no exception.
“It’s gross af. If I were drunk I’d do a shot…” enlightened redditor
Let’s be honest, there’s a huge variation of what you can drink here. There’s high-end manufacturers of this wine and then there’s mom-and-pop shops who make it out of tradition. Taste will vary, greatly. To be honest, you’re probably not expecting a flavor explosion when drinking something with a snake in it. But on the higher-end, that’s where Habushu will surprise you. Unlike Cobra Whiskey, which can hit you like a Thai boxer’s roundhouse kick to the face, Habushu can be smooth and sweet, while some versions are made to be spicy. The honey gives it a pleasant sweetness, while the herbs and awamori balance out the flavors, leaving you with a drink that’s way more approachable than you’d think. Again, this won’t hold true if you’re drinking it out of a grandpa’s jar.
Be warned, some bottles pack more of a *punch*, especially if the snake is still inside. Others have a drier taste, thanks to the additional herbs. Some people swear by it, others swear it tastes like a dead snake. If it’s your first time drinking it, go for a high-end bottle and it might remind you of sake. Either way, it’s a drink that’s meant to be savored—especially if you’re trying to impress your fellow Marines with your snake-drinking abilities.
Is it Sake?
Technically, no. Habu Snake Wine is made from awamori, which is specific to Okinawa. While both awamori and sake are made from rice, water, yeast, and black koji mold (which sounds worse than it is—it’s essentially rice malt), there are key differences between the two. Awamori is a distilled spirit, while sake is brewed.
Awamori is aged in traditional clay pots to improve its flavor and mellow the alcohol content. It is typically matured for over three years, resulting in a sweet flavor profile reminiscent of vanilla and caramel. The most popular way to drink awamori is with water and ice, much like scotch—though many Scots and whiskey aficionados might consider this a crime.
Is it very strong?
Awamori typically has an alcohol content ranging from 25% to 30% ABV (alcohol by volume), though some variations can be even higher. Reportedly there are versions that hit 60% ABV, making them flammable. Venom and flames, a match made in heaven. Obviously, this makes awamori stronger than most sake, which usually has an ABV of about 15% to 20%. Due to the multiple steps involved in making Habu Snake Wine, the alcohol content can be intense. Remember, this is a drink who’s creation involves ethanol, alcohol and then awamori. Habushu’s ABV may start at 35% and get pretty high pretty quick, depending on the distiller.
Medicinal Myths and Legendary Libido: The Snake That Keeps on Giving
You didn’t think Habushu was just about getting tipsy, did you? Nope—this drink comes with its own set of legendary health benefits. The Habu snake can mate for up to 26 hours. Let that sink in—26 hours! If we break the 2 minute mark, it’s considered a marathon. Since the Habu snake can go longer than a Jenna Jameson porno stuck on repeat, most locals believe that its “powers” transfer to anyone brave enough to drink it. So yeah, if you’re looking for a little extra stamina in the bedroom, Habushu’s your guy. Beyond that, it’s also believed to help with strength, joint pain, and even detoxifying the body. We’re not doctors, but we assume the snake venom scares away the other toxins.
Does the venom effect your liver?
Another myth is that the venom in Habu Sake temporarily prevents your liver from processing alcohol, making it VERY easy to get drunk. Is there any science to back this up? No. Truth is, when you drink Habushu snake wine, the venom proteins from the snake are broken down by your stomach acid and digestive enzymes into harmless amino acids. Because these large venom molecules can’t pass through the intestinal lining into the bloodstream, they don’t cause harm and are eventually pooped out. So, consuming the venom in this way is generally safe –remember, the actual poison was neutralized during the manufacturing process.
But when you’re drinking snake wine, who needs science? Truth is, the more likely reason you get drunk easily is because you’re drinking venom-powered rocket fuel!
Ever wonder how your liver recovers from a night out? Check this out.
Where to Find It (And How to Get It Home)
Habushu is a little harder to find outside of Okinawa. If you’re in Japan, you can track it down by searching for Okinawan restaurants or specialty shops. For those outside of Japan, there are online retailers that ship internationally, though good luck getting it through customs if you’re in the U.S. While the drink, like Cobra Whiskey, is not technically illegal in the United States, the snake is often a dealbreaker for customs agents—especially if they think it’s an endangered species. But if you’re lucky enough to get your hands on a bottle, it’s a guaranteed conversation starter—and maybe even a housewarming gift for your most BarWarrior friend.
Final Thoughts: Sip at Your Own Risk
At the end of the day, when we ask ourselves if drinking venomous wine is a good idea, we would naturally respond, “Of course it is!” Our only wish is that we had bottles of Habu snake wine and Cobra Whiskey side by side, so we could throw back a few rounds and decide which is better: the coiled pit viper bearing its fangs or the cobra wrestling a scorpion. Which would you choose? Team Cobra, with its bold, venomous kick, or Team Habu, the high-ABV hooch with a smooth, honey taste? Either way, you’re in for a wild ride.
fk me, that would stick. but I’d defintely do a shot