Japanese company Asahi Shuzo, known for creating the popular sake Dassai, is embarking on a groundbreaking experiment to produce traditional rice wine in near-Earth orbit. The project involves delivering ingredients to the International Space Station and monitoring the fermentation process in microgravity conditions. The unique experiment is set to push the boundaries of alcohol creation.
Only a single 100-milliliter bottle will be produced, expected to be priced at a staggering 100 million yen (around 653 thousand US dollars), making it one of the most expensive alcohol creations in history. The SOYA WETSUKI project’s chief technologist acknowledges the challenges posed by zero gravity on heat transfer in liquids, making the outcome unpredictable.
By partnering with the Japanese Aerospace Research Agency (JAXA) to utilize the Kibo module on the ISS, Asahi Shuzo aims to create the ideal conditions for the experiment. Engineers are currently developing specialized equipment for the 2025 project, which involves sending Japanese rice, water, yeast, and a unique Koji mold to orbit.
Previous experiments on Earth have shown that fermentation in space accelerates significantly compared to traditional methods, based on the behavior of beer yeast. Sake production typically takes around two months on Earth, playing a vital role in Japanese culture and recently recognized by UNESCO as intangible cultural heritage.
Despite potential perceptions of the project as a marketing stunt, Asahi Shuzo highlights its scientific value in studying fermentation in zero gravity and enhancing astronaut equipment. Looking ahead, the company plans to establish sake production on the moon, emphasizing its commitment to pushing the boundaries of innovation.