A Japanese sake maker, Asahi Shuzo, is taking sake production to new heights—space. The company, known for its premium sake brand Dassai, plans to send sake ingredients to the International Space Station (ISS) to test fermentation in microgravity. If successful, a single 100ml bottle of space-brewed sake will be priced at a staggering 100 million yen (around $653,000).
The project, conducted in partnership with the Japan Aerospace Exploration Agency, will use the Kibo experiment module on the ISS. According to brewer Souya Uetsuki, gravity differences in space may impact the heat transfer in fluids, potentially leading to unique fermentation outcomes. While success is not guaranteed, the company is optimistic about the scientific insights the experiment could yield.
This venture isn’t just about creating rare sake—it could pave the way for future sake production on the moon. Uetsuki envisions a future where lunar tourists can enjoy Japanese sake as part of their experience. He also sees potential for this technology to enhance other fermented Japanese foods like miso and natto in space environments.
Asahi Shuzo is developing specialized space brewing equipment, with a launch planned for 2025, aiming to bring Japanese fermentation techniques to the final frontier.
