In 2005, the world’s first space yeast went to the International Space Station above the surface of earth carried on a spaceship and safely returned after a 10-day journey.
That space yeast was further proved four months in 2021 at a depth of 6,200 meters and 620 atmospheres.
This sake is made with Uchushinkai yeast, which has traveled through space and the deep sea alike defying odds of 1 in 300 million, and Ginnoyume, Kochi brewer’s rice that has traveled through cosmos itself too.
With a slow fermentation process, when drunk chilled, it has a Ginjō fragrance reminiscent of bananas and gentle flavor, and as the temperature of the sake increases, so too does its powerful presence.
It is as endless as the universe, as deep as the deep blue sea. It is rounded and gentle, yet all-encompassing.
※It has been pasteurized once, but should nevertheless be stored in the refrigerator.
- ABV
- 15%
- Rice Polishing Ratio
- Utyumai Ginnoyume50％
- MSRP 720ml
- ￥2,750(tax included)