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Other common names include Habu Sake or Okinawan Snake Wine. Habushu is named after the habu snake, Trimeresurus flavoviridis, which belongs to the pit viper subfamily of vipers, and is closely related to the rattlesnake and copperhead. [1] Like all vipers, Habu snakes are venomous. These snakes are native to parts of Southeast Asia, including ...
Consumption of snakes and their viscera has long been considered by followers of traditional Chinese medicine to promote health. Snake wine was first recorded to be used in China during the Western Zhou dynasty (771 BC) and the supposed medicinal use of snakes was noted in the medical manual Shen nong ben cao jing (神農本草經) compiled between 300 B.C. and 200 A.D. [4] The detailed uses ...
The general principle of preparation is soaking venomous snakes in alcohol, where ethanol will denatured protein-based snake venom. [3] In one method, the snakes can be soaked, or macerated in wine along with other ingredients with medicinal properties in Chinese medicine including ginseng, scorpions, Ming ariala (Đinh lăng), Fallopia ...
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As is typical with snake wine, the snakes may be inserted into the container while still alive, causing them to drown, or the snake may be stunned first and gutted while still alive. The production includes the body in the fermentation process and it is sold in bottles that may or may not retain the body of a snake (or other animals such as ...
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