Osaka: Japan has received the first-ever batch of sake ingredients that were fermented in space, marking a significant milestone in the field of space-based food production. Dassai Inc., a prominent Japanese sake producer, recently took delivery of "Moromi," a rice wine fermented in space, at Kansai International Airport. The shipment arrived via a Japan Airlines flight from Los Angeles, showcasing a groundbreaking development in the use of space for food fermentation.
According to Thai News Agency, Dassai plans to offer this unique Moromi-blended sake in a single 100ml bottle, priced at an astonishing 110 million yen, or roughly 25,000,000 baht. The company has already received orders for the sake, and all proceeds from its sale will be donated to Japan's space development program, highlighting the initiative's commitment to advancing space exploration efforts.
Hiroshi Sakurai, president of Dassai Corporation, expressed his satisfaction during a press conference at Kansai International Airport. He shared that after a two-week fermentation process conducted in space, initial tests confirmed successful alcohol formation. Prior to this achievement, the team had been uncertain about the viability of fermentation under space conditions, making the results both reassuring and pleasing.
The project commenced last October with the dispatch of specially designed fermentation equipment and essential ingredients such as rice, koji starter, yeast, and water. These were sent aboard the HTV-X unmanned transport vehicle, which was launched into space via an H3 rocket from the Tanegashima Space Center in Kagoshima Prefecture.
The fermentation test took place within the "Kibo" experimental module of the International Space Station, under conditions replicating lunar surface gravity. Japanese astronaut Yui Kimiya, who was stationed on the space station, played a crucial role by injecting water into the system to initiate fermentation. Upon completion, the moromi rice was frozen and returned to Earth by sea, landing off the coast of California, USA. It was subsequently transported in temperature-controlled containers to Dassai's Yamaguchi Prefecture headquarters for the final production stage of the sake.