Japanese Culture

When living in Okinawa, Japan one of the most fantastical and fearsome foods I ever saw was called Habushu.

Habushu is a type of sake that is made almost exclusively in Okinawa. Habushu is sake with a habu snake coiled inside of it.
The origin of habushu is sketchy at best. It seems that habushu stems from a certain type of sake called awamori. Awamori is made from a special type of crushed rice imported from Thailand. The rice is soaked, washed, steamed, and cooled before black yeast, koji, is added. The mixture is left to ferment on triangle shaped shelves for about two weeks. Next, awamori must be put into a distiller for 2 ½ hours, before it can be bottled and stored to mature for another two to three years.

The habu snake was originally brought to Okinawa Japan to help control the mongoose population on the island. Over time, the habu began to overrun the island and became more of a hazard than a help. Those who have tasted habushu say it tastes smoother, stronger, and will definitely affect you differently than regular alcohol. Local officials say the magic of habushu comes from the mixture of habu venom and the special type of alcohol.

Habushu is not for everyone, however, as even the cheapest bottles of it cost upwards of 8,000 yen ($80). Bigger bottles with more impressive habu can set you back upwards of 25,000 yen ($250). It is, if nothing else though, a great souvenir to scare your guests with.

References

http://www.jahitchcock.com/okiawamori.html
http://ussmariner.com/2005/05/25/game-45-mariners-at-orioles/