Asahi Shuzo Co., Ltd. (Headquarters: Iwakuni City, Yamaguchi Prefecture, CEO: Kazuhiro Sakurai) is proud to announce its decision to embark on a groundbreaking endeavor: brewing sake in the microgravity environment of space. Scheduled for the latter half of 2025, the company will launch Yamada Nishiki rice, koji mold, yeast, and water to the International Space Station (ISS) “Kibo” Japanese Experiment Module, where fermentation will take place, followed by the return of a single bottle to Earth.
◆Background
As humanity looks toward potential lunar colonization in the 2040s, the role of sake in adding richness to life in such extended stays is worth considering. Compared to water-heavy grapes, rice offers a lighter and more practical option for transport to the Moon. Our long-term vision includes using lunar water and rice to brew Dassai directly on the Moon.
As a first step toward this vision, we will conduct brewing trials under simulated lunar gravity conditions (approximately 1/6th of Earth’s gravity) replicated within the “Kibo” module.
◆Progress
In collaboration with Mitsubishi Heavy Industries, Ltd. and Aichi Prefecture (the Aichi Industrial Technology Institute), Asahi Shuzo has been actively working on development and launch preparations. In July 2024, JAXA (the Japan Aerospace Exploration Agency) approved the use of the “Kibo” module under its paid utilization program. We are currently developing the brewing equipment, with a planned launch date in the latter half of 2025.
◆About the Brewed Sake
Approximately 520g of fermented moromi will be returned to Earth in a frozen state. Once processed into refined sake, a 100ml bottle will be created after reserving amounts required for analysis. The single bottle, named “Dassai MOON – Space Brew”, is slated for sale at a suggested retail price of a hundred million yen. Asahi Shuzo intends to donate the full amount from this sale to support future Japanese space developments.
The details regarding the sale will be announced at a later date.
Brewing Equipment Mechanisms, 1/6G Simulation, and Fermentation in “Kibo”
Experiments will take place within the Cell Biology Experiment Facility (Image：2 CBEF-L) of the “Kibo” module（Image：1）, where artificial gravity generated by a brewing machine(Image：3) replicates the Moon’s gravity. Using specialized brewing equipment, we will explore the parallel multiple fermentation process unique to sake production under microgravity, marking a world-first achievement.
Image 1：The “Kibo” Japanese Experiment Module(right) is part of the International Space Station(ISS, left)
Image 2 : CBEF-L : The rotating turntable in the lower left of the image generates artificial gravity equivalent to 1/6G of Earth’s gravity, simulating lunar gravity.
Image 3 : Brewing Equipment : The brewing equipment will be loaded with sake rice(Yamada Nishiki), Koji and yeast before being launched to the “Kibo” module. In orbit, astronauts will combine the ingredients with preparation water to initiate the fermentation process. After that, the equipment will automatically stir the mixture and monitor alcohol concentration, aiming for the completion of the moromi.