Premium sake producer Dassai is set to make history with the launch of its Dassai Moon Project, an initiative that will see the Japanese brand attempt to brew sake in space for the first time.

Scheduled for liftoff today (20 October 2025) from Japan’s Tanegashima Space Center, the mission will test the feasibility of fermenting sake in a microgravity environment aboard the International Space Station (ISS).

The project – developed in collaboration with the Japan Aerospace Exploration Agency (JAXA) – will use H3 Rocket No. 7 to transport rice, Koji, yeast and water to the ISS. Once aboard, astronaut Kimiya Yui will conduct the fermentation experiment within the Kibou (Hope) module, using a specialised system designed to replicate lunar gravity conditions through an artificial gravity generator in the Cell Culture and Bio-engineering Facility-Light (CBEF-L).

A step toward lunar brewing

The mission represents the first stage in Dassai’s long-term ambition to establish a sake brewery on the Moon by 2050. The company first revealed this goal in 2024, outlining plans to study how microgravity and partial lunar gravity affect traditional fermentation processes.

Data gathered from the ISS experiment will help scientists understand how yeast behaviour, temperature control and flavour development differ outside Earth’s atmosphere – insights that could support future space-based food and beverage production.

Tradition meets technology

Following the completion of the experiment, around 520g of moromi (fermented mash) will be returned to Earth. Half will be pressed into a limited-edition sake named Dassai Moon, which has already been pre-sold in Japan for JPY 1.1 million (approx. £650,000). Proceeds from sales will fund further research and domestic space initiatives.

The remaining moromi will be preserved for analysis as the first-ever space-brewed fermentation sample, offering valuable data for both scientists and brewers exploring off-world production.

Rice as the future of space agriculture

Dassai believes rice offers a practical advantage over heavier raw materials such as grapes for space-based production, due to its lightweight nature and storability. The company ultimately aims to use lunar water resources for brewing directly on the Moon’s surface.

Expanding the frontier of food innovation

The Dassai Moon Project underscores a growing movement within the global food and drink industry toward scientific exploration and product innovation. The initiative combines:

Traditional craftsmanship, rooted in centuries-old sake brewing methods

Advanced aerospace technology, leveraging JAXA’s microgravity research facilities

Scientific innovation, expanding understanding of fermentation beyond Earth

Premium brand positioning, with limited-edition products that capture consumer imagination

If successful, Dassai’s space brewing venture could inspire a new era of space-based food production, positioning sake as one of the first beverages to bridge heritage craftsmanship and extraterrestrial innovation.