Japanese sake brand Dassai ventures into space fermentation; could sell $500,000 for a glass

Japanese sake maker Asahi Shuzo is setting its sights on space, aiming to ferment sake aboard the International Space Station (ISS). The renowned brewery, known for its popular Dassai brand, plans to send sake ingredients into orbit to explore how microgravity affects the brewing process.

According to reports, the project could yield the world’s most expensive drink, with a single 100ml bottle potentially selling for 100 million yen (approximately $653,000). “There is no guarantee of 100% success for the fermentation tests,” cautioned Souya Uetsuki, the brewer overseeing the initiative. While speaking to CNN science, he explained that the unique conditions in space, particularly the altered heat transfer in fluids due to microgravity, might significantly impact the fermentation process.

Asahi Shuzo has partnered with the Japan Aerospace Exploration Agency, securing access to the Kibo module on the ISS to conduct these groundbreaking experiments. The national space agency, however, has refrained from commenting on the privately funded venture.

Sake, a drink steeped in Japanese culture, is traditionally crafted from rice, water, yeast, and koji mold. It typically takes two months to produce through meticulous steps of steaming, stirring, and fermenting. Dassai, which translates to “otter festival,” is a staple at various Japanese cultural events and was recently recognized by UNESCO as part of the “intangible cultural heritage of humanity.”

Asahi Shuzo’s ambitions extend beyond creating a rare, high-end product for collectors. Uetsuki expressed hopes that this experiment would pave the way for brewing sake on the moon, envisioning a future where space tourism flourishes. “In a future where humans can freely travel between the moon and Earth, some will visit the moon as tourists. This project aims to create sake that can be enjoyed on the moon, allowing visitors to have delightful moments there,” he shared.

The implications of space fermentation are vast, with potential benefits for other Japanese fermented foods like natto and miso. “This technology could expand into these areas,” Uetsuki added, hinting at a broader impact on space cuisine.

Asahi Shuzo is currently developing specialized brewing equipment for the space endeavor, with a launch planned for later in 2025.

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