#gallery-1 {
margin: auto;
}
#gallery-1 .gallery-item {
float: left;
margin-top: 10px;
text-align: center;
width: 100%;
}
#gallery-1 img {
border: 2px solid #cfcfcf;
}
#gallery-1 .gallery-caption {
margin-left: 0;
}
/* see gallery_shortcode() in wp-includes/media.php */
FOOD: Okinawan Snake Sake
Unique to Okinawa, ‘Okinawan snake wine’ or habushu is an awamori-based liqueur brewed with a whole venomous snake inside the bottle.
Using crushed rice and koji mould to create the alcoholic awamori (itself a process practiced only in Okinawa), distillers then add herbs and honey to give the liquid its distinctive yellow colour, before adding a whole poisonous habu viper. It is traditional to age habushu for a long period of time, and once ready to consume, the one-of-a-kind sake is thought to give the drinker strength and libido.
Image: Alex Rebbeck for ANA
#gallery-1 {
margin: auto;
}
#gallery-1 .gallery-item {
float: left;
margin-top: 10px;
text-align: center;
width: 100%;
}
#gallery-1 img {
border: 2px solid #cfcfcf;
}
#gallery-1 .gallery-caption {
margin-left: 0;
}
/* see gallery_shortcode() in wp-includes/media.php */
FOOD: Okinawan Snake Sake
Unique to Okinawa, ‘Okinawan snake wine’ or habushu is an awamori-based liqueur brewed with a whole venomous snake inside the bottle.
Using crushed rice and koji mould to create the alcoholic awamori (itself a process practiced only in Okinawa), distillers then add herbs and honey to give the liquid its distinctive yellow colour, before adding a whole poisonous habu viper. It is traditional to age habushu for a long period of time, and once ready to consume, the one-of-a-kind sake is thought to give the drinker strength and libido.
Image: Alex Rebbeck for ANA