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Other common names include Habu Sake or Okinawan Snake Wine. Habushu is named after the habu snake, Protobothrops flavoviridis , which belongs to the pit viper subfamily of vipers, and is closely related to the rattlesnake and copperhead . [ 1 ]
Kuchisake-onna (口裂け女, 'Slit-Mouthed Woman') [1] is a malevolent figure in Japanese urban legends and folklore. Described as the malicious spirit, or onryō, of a woman, she partially covers her face with a mask or other item and carries a pair of scissors, a knife, or some other sharp object. She is most often described as a tall woman ...
In this case, the sake is a liquor called awamori (泡盛), alleged to have medicinal properties. 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 ...
Everything you need to know about sake, from how it's made to how to drink it and what bottles you should buy.
Sake is a Japanese alcoholic beverage made from rice. The drink can be dry or sweet, and is a bit more acidic than beer. It has an umami flavor.
The mask that represents a demoness who becomes even more furious and looks like a snake is a jya (蛇), meaning 'snake', and the one that is even more furious is shinjya (真蛇), meaning 'true snake'. These masks are sometimes called honnari (本成) in contrast to namanari and chūnari. [3]
Nure-onna (濡女, "wet woman") is a Japanese yōkai which resembles a reptilian creature with the head of a woman and the body of a snake. They are also seen as a paranormal phenomenon at sea under the name of nureyomejo. In legends, they are often said to consume humans, but they have no single appearance or personality.
Sake bottle, Japan, c. 1740 Sake barrel offerings at the Shinto shrine Tsurugaoka Hachiman-gū in Kamakura Sake, saké (酒, sake, / ˈ s ɑː k i, ˈ s æ k eɪ / SAH-kee, SAK-ay [4] [5]), or saki, [6] also referred to as Japanese rice wine, [7] is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran.