Medicinal liquor - Yakushu

Japanese: 薬酒 - やくしゅ

Liquor made by adding herbal medicines to some of the ingredients and brewing it, or by steeping herbal medicines in distilled or brewed alcohol and dissolving their ingredients. In China, many medicinal liquors have been made using herbal medicines of plant and animal origin since ancient times. A representative example is Wukapijiu, which is made by adding extracts from over a dozen herbal medicines, such as Wukapi (the skin of the root of the Aralia aralia), Chenpi (citrus peel), and Angelica oleracea, to distilled liquor, and is said to be an elixir of eternal youth. Other examples include tiger bone wine, which is made by steeping tiger bones, and Kochiejiu, which is made by steeping lizards. In Korea, ginseng wine, which is made by steeping ginseng, is famous. Medicinal liquors were introduced to Japan along with traditional Chinese medicine, and toso is a traditional drink that is enjoyed at the New Year. Mamushi liquor and Habu liquor are also made. They have been around in the West for a long time, and many of them are now known as liqueurs.
→ Related article Chinese liquor

Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:

原料の一部に生薬(しょうやく)を加えて醸造するか，または蒸留酒や醸造酒に生薬を浸してその成分を溶出させた酒。中国では古くから植物性の生薬や動物性の生薬を使った薬酒が数多く作られている。その代表格は五加皮酒(ウーカーピーチュウ)で，五加皮（ウコギの根の皮），陳皮（ミカンの皮），当帰など十数種の生薬の抽出成分を蒸留酒に加えていて，不老長生の薬とされている。ほかにトラの骨を浸した虎骨酒(フークーチュウ)，トカゲを浸したコーチエチュウなどもある。朝鮮ではチョウセンニンジンを浸した人参酒が有名。日本にも漢方とともに薬酒が伝えられ，新年に屠蘇(とそ)を飲んだりする。またマムシ酒やハブ酒なども作られる。西洋でも古くからあり，現在ではリキュールとして知られているものも多い。
→関連項目中国酒

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