Asahi Shuzo, the renowned Japanese brewery behind the Dassai sake brand, is embarking on an ambitious project to brew sake in space, with the ultimate goal of producing it on the Moon. The company plans to launch the necessary ingredients – Yamada Nishiki rice, koji mold, yeast, and water – to the International Space Station (ISS) in the latter half of 2025. Aboard the ISS, the ingredients will undergo fermentation, and a single 100ml bottle, dubbed “Dassai MOON – Space Brew,” will be returned to Earth.
This exclusive bottle will carry a staggering price tag of ¥100 million (approximately $650,000 USD). In comparison, Dassai’s current most expensive sake is priced at $600. The company has stated that all proceeds from the sale of Dassai MOON will be donated to support future Japanese space development initiatives.
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However, the $650,000 space sake is only the first step in Asahi Shuzo’s grand vision. The company’s long-term objective is to establish sake brewing on the Moon, utilizing lunar water and locally grown rice. This ambitious plan is rooted in the belief that sake can play a significant role in enriching the lives of future lunar colonists, particularly as humanity looks towards potential lunar settlements in the 2040s.
Souya Uetsuki, the brewer spearheading the project at Asahi Shuzo, explained that the goal is to create a sake that can be enjoyed on the Moon, enhancing the experience of future lunar tourists. In anticipation of the ISS experiment, Asahi Shuzo will conduct rigorous testing of the fermentation process under simulated lunar gravity conditions, approximately one-sixth of Earth’s gravity. This testing phase will also involve fine-tuning the brewing equipment to ensure its functionality in the unique lunar environment.
Before launching the sake ingredients into space next year, Asahi Shuzo will conduct ground-based experiments, simulating the lower gravity of the Moon to understand its potential impact on the fermentation process. The company will also refine its brewing equipment to function optimally in the challenging lunar environment.
Asahi Shuzo selected sake for this groundbreaking project due to the inherent properties of rice. Unlike grapes, which contain significant amounts of water, rice offers a lighter and more practical option for transport to the Moon. This makes sake a more feasible candidate for extraterrestrial brewing.
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While acknowledging the inherent risks associated with this ambitious endeavor, Uetsuki emphasized that the potential rewards are substantial. The successful fermentation of sake in space could pave the way for the production of other fermented Japanese staples like miso and natto beyond Earth. This would represent a significant step towards establishing a sustainable food culture for future space inhabitants. However, Uetsuki cautioned that the success of the fermentation tests is not guaranteed, as the different gravitational conditions on the Moon could lead to unforeseen challenges.
