Not originally from space, to be fair, but it has been to space and back. First made in 2006, the sake is produced by the Takagi brewery in Kōchi Prefecture after their prefectural association fell in love with the idea. For the prefecture’s 18 breweries, facing the collapse in sake consumption, the crazy idea seemed like a gift from the heavens.
The other requirement is 100% sake-specific rice from Kōchi Prefecture, either Gin no Yume or Kazenaruko. Junmai ginjō must be polished to at least 55%, and and junmai to at least 65%, and on top of that the aroma and flavour must pass inspection by the Tosa Uchūshu Shinsakai, a local committee for space sake. According to the Kōchi Prefectural Industrial Technology Center, yeast that has been in space produces more flavour compounds than its earthbound counterpart.
One more spacefaring ingredient was added from 2009, namely rice grown from seeds that had been sent into space. The article recommends trying it with “space food”, the rations sent up with astronauts, including space curry, space rice, space rice cake, space bread and space takoyaki.