process

お酒の画像

13kinds of herbs.

Habush - Materials

The Habu snake, known for its remarkable ability to survive on just water for over 100 days, has its powerful life essence extracted using 59-degree alcohol. This extract is then blended with 13 aromatic herbal extracts, creating HABUSH. The rich herbal aroma softens the distinct character of the Habu, resulting in a flavorful and smooth Habu sake.

To ensure the highest quality, the Habu is processed while fresh using a special method (bloodletting, scent gland removal, and gut extraction).
Only the bones, meat, and skin are soaked in alcohol, where they are detoxified, allowing the umami-rich extracts to be drawn out.
The Habu extract is then aged long-term, enhancing its depth and rounding out the flavor for a refined and smooth taste.

桂皮(けいひ)の画像

Cinnamon Bark (Keihi)

枸杞子の画像

Goji Berry (Kuko-shi)

クミスクチンの画像

Java Tea (Kumis Kuchin)

陳皮(チンピ)の画像

Dried Tangerine Peel (Chenpi)

花椒の画像

Sichuan Pepper (Kasho)

五加皮の画像

Acanthopanax Bark (Goka-hi)

茴香(ういきょう)の画像

Fennel (Uikyo)

人参(ニンジン)の画像

Ginseng (Ninjin)

竜眼(リュウガン)の画像

Longan (Ryugan)

棗(なつめ)の画像

Jujube (Natsume)

甘草(かんぞう)の画像

Licorice (Kanzo)

秋ウコンの画像

Autumn Turmeric (Aki Ukon)

丁字(ちょうじ)の画像

Clove (Choji)

  1. 01. Special Processing of Habu (Complete blood removal, scent gland removal, intestinal extraction)

  2. 02. The bones, meat, and skin of the Habu are soaked in 59-degree alcohol to extract its umami essence.Aged for over 3 years for maturation.

  3. 03. 13 types of herbs are placed in an infusion bag and soaked in Awamori.

  4. 04. The Habu extract and herbal extract are blended in HABUSH’s unique balance and aged in an immersion tank.

  5. 05. The matured blend is bottled, labeled, and shipped.