Japanese sake maker plans to sell space-brewed sake for $500,000 a glass

In Japan, Asahi Shuzo, the brewers of the renowned Dassai sake brand, have embarked on a groundbreaking project to explore sake fermentation in outer space. This initiative aims to send sake ingredients to the International Space Station (ISS) for fermentation in a unique microgravity environment. By conducting these tests, the company hopes to gain insights into how the fermentation process may differ in space compared to Earth. The concept originated from the understanding that microgravity could affect fluid dynamics, thus potentially altering the fermentation outcomes. The company has coordinated with the Japan Aerospace Exploration Agency to utilize the Kibo module on the ISS for their experiments. The team, led by brewer Souya Uetsuki, acknowledges the experimental nature of this venture, stating that while the fermentation tests have no guaranteed success, they represent a leap into unexplored territory for sake-making. This innovative project not only holds the potential for producing a limited batch of sake from space but also aims to unlock possibilities for future lunar and other extraterrestrial tourism. Thus, as humanity advances towards interplanetary travel, Asahi Shuzo aspires to create a unique experience for visitors by providing a drink native to Earth that can be enjoyed on the moon. The fermentation process for sake typically spans around two months, involving an intricate series of steps including steaming, stirring, and fermenting rice with water, yeast, and koji. However, the challenges posed by the space environment require the company to develop specialized brewing equipment to effectively manage fermentation in microgravity. This ambitious approach showcases a blend of tradition and innovation, as the team strives to preserve the cultural heritage of sake while venturing into new realms of production. If successful, Asahi Shuzo plans to offer a limited edition of this unique sake for sale on Earth priced at 100 million yen, roughly equivalent to $653,000 for a 100 milliliter bottle. This price tag would make it one of the most expensive beverages in the world, attracting collectors and enthusiasts alike. The brewer envisions a future where tourists visiting the moon could savor this exclusive sake, creating memorable experiences that bridge the gap between earthly pleasures and celestial adventures. Furthermore, Uetsuki suggests that the technology gained from this project could extend beyond sake, benefiting other fermented Japanese foods such as natto and miso.