Japanese sake maker Dassai is taking an unprecedented step into space exploration. The company plans to send its core sake ingredients, Yamada Nishiki rice, koji mold, yeast, and water, to the International Space Station in late 2025, where they’ll attempt the first-ever sake fermentation in space.

The result of this ambitious project will be a single 100ml bottle named “Dassai MOON — Space Brew.” Upon its return to Earth, this unique bottle will be available for ¥100 million (approximately $650,000), a significant departure from their current premium sake pricing of $600.

The company has committed to directing all proceeds from this pioneering space-crafted sake toward Japanese space development initiatives, bridging traditional brewing methods with space innovation.

Long-Term Vision For Dassai MOON

Asahi Shuzo’s groundbreaking initiative extends far beyond their premium offerings — they’ve set their sights on the stars. According to a press release, their ambitious vision encompasses establishing sake production facilities on the lunar surface, utilizing Moon-sourced water and rice. This forward-thinking approach aligns with projected lunar settlement timelines in the 2040s, where they believe sake could play a vital role in enriching extended lunar stays.

Will Sake on the Moon Actually Work?

“There is no guarantee of 100% success for the fermentation tests,” Souya Uetsuki, the brewer at Asahi Shuzo, told CNN. But, before sending their sake ingredients beyond Earth’s atmosphere, they will conduct thorough testing to understand how the fermentation process behaves in an environment that mimics the Moon’s gravity, which is roughly six times weaker than Earth’s. These preliminary tests will allow them to adjust their brewing equipment for optimal performance.

The Future of Fermentation

If successful, Asahi Shuzo hopes this fermentation technology could enhance food options for future space travelers who enjoy fermented products. “This innovative process could potentially expand to include various fermented foods common in Japanese cuisine, such as natto and miso,” explains Uetsuki.