The World’s First Yeast to Journey Through Space and the Deep Sea
In 2005, a groundbreaking yeast strain made history by boarding a spacecraft and traveling 400 km above Earth to the International Space Station, spending 10 days in orbit before returning to Earth.
In 2021, that same yeast ventured into the deep sea, descending to a depth of 6,200 meters under 620 atmospheres of pressure, where it remained for four months.
Having braved the extremes of both outer space and the deep sea—a vertical distance of 406 km—with a survival probability of just 1 in 300 million, this extraordinary yeast is known as the “Space-Deep Sea Yeast.”
We carefully brewed Shinkai no Sora (“Deep Sea Cosmos”) using this remarkable yeast and Ginnoyume, a sake rice cultivated in Kochi Prefecture. Notably, Ginnoyume is descended from rice that traveled to space as brown rice in 2005, earning the name “Space Travel Rice.”
Tasting Notes
When served chilled, it offers a gentle flavor with elegant ginjo aromas reminiscent of banana. As it warms, its depth and bold character emerge.
Just like the vastness of space and the profound mystery of the deep sea, this sake envelops you with a round, serene softness and a gentle warmth that soothes the soul.
Recommended Pairings
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Roasted duck
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Cold shabu-shabu with ponzu sauce
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Teriyaki yellowtail (buri)
Best Served
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Slightly chilled
Recommended Glassware
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Wine glass
Perfect for celebrations, anniversaries, or as a thoughtful gift.
Note: This product has been pasteurized once. Please store in the refrigerator to preserve quality.