Dassai may have reached space first, but Kikumasamune are not far behind.
The large Nada brewery has signed a memorandum of understanding with biotech/microscope company IDDK to use its “Micro Bio Space LAB” platform to investigate the effects of the space environment (low gravity, radiation, etc.) on the activity of microorganisms involved in sake brewing.
IDDK’s platform should be operational in 2026, just after Dassai sends rice, koji, yeast and water up to the International Space Station to be brewed in a Japanese science module on board.
菊正宗、宇宙で日本酒づくり–微小重力環境での発酵を研究、IDDKと協働 (UchuBiz, 9 May 2025)
Want Japanese sake news and information delivered straight to your inbox?
Sign up for Sake Muse!
The translations/summaries of Japanese language news articles or other resources, personal commentary and other content provided on this site or through its associated newsletter are part of a personal project to increase the amount of information about Japanese sake and related fields available in English.
Coverage of an organisation, product, process, event, etc. on this site or in the associated newsletter does not in any way imply approval or endorsement.
After signing up, please look out for a confirmation email and confirm your subscription to start receiving the newsletter. It usually goes out every 2 weeks or so, and you can unsubscribe at any time.
All translations/summaries and other content are © 2017-2026 Arline Lyons.