A Japanese sake maker is going where no other has gone: brewing sake in space. Asahi Shuzo-the company famous for its esteemed Dassai brand-will be sending ingredients to the International Space Station for a fermentation process that would be truly out of this world. If successful, this project will result in a single 100ml bottle of sake, which is set to be priced at an astonishing 100 million yen, approximately about $653,000. This would make it one of the most expensive alcoholic beverages ever sold.

Asahi Shuzo is sending some of the key ingredients, including Yamada Nishiki rice, koji mold, yeast, and water, into space with the aim of making a special brew. Fermentation will take place inside the Kibo module on the ISS, a research facility. The company is currently developing specialised brewing equipment tailored for this microgravity environment, with plans to launch in late 2025.


Souya Uetsuki, the brewer leading this project, admitted that the possibility of success is not guaranteed. In fact, he mentioned that gravity plays a crucial role in the fermentation process, and it will be different in space. In an interview with CNN he said that the cited that heat transfer inside liquids may differ in microgravity, which could affect their outcome. Uetsuki further added, "There is no assurance of complete success for the fermentation experiments," and they have plenty of work to do.

What is Sake?
Sake is a traditional Japanese alcoholic beverage, made from fermented rice, and is a special drink in Japan. It is enjoyed on several occasions like weddings and festivals. Recently, sake has been added by UNESCO to the 'intangible cultural heritage of humanity' list, thus heightening its status globally. The Dassai brand in Japan is very famous among collectors and enthusiasts willing to pay high prices for the rare bottles.


The brewing process typically takes about two months and involves precise steps such as steaming and stirring. However, brewing in space presents new challenges that could redefine these traditional methods.

Long-term vision is 'on the moon '
While the ultimate objective is to create this unique bottle of sake, Asahi Shuzo's long-term vision is even more grand. They one day plan to brew their sake on the Moon by using resources available on it. Uetsuki envisions a future where tourists visiting the Moon can enjoy sake as part of their experience: "In a future where travel between the moon and Earth is commonplace... this initiative aims to develop sake that can be savored on the moon"

This project not only will take brewing techniques to a whole new level but also might result in further development of food production in long-duration space missions. Technology developed from this experiment might improve other fermented foods in space.

Asahi Shuzo's ambitious project to brew sake in space represents a fascinating intersection of tradition and innovation. With plans for an extraordinary price tag and potential future applications on the Moon, this venture could redefine our understanding of fermentation and food production beyond Earth.