On October 1, 2005—“Sake Day” in Japan—a special yeast from Kochi Prefecture, called “Space Yeast,” was launched aboard a Soyuz rocket and spent 10 days aboard the International Space Station. Then, in January 2021, this yeast took on a new challenge—being submerged 6,200 meters below the ocean surface for four months. It withstood extreme pressure of 600 atmospheres and emerged even stronger, becoming the world’s first “Space-Deep Sea Yeast.” The deep blue of the label represents the endless expanse of space and the mysterious depths of the ocean. The sake brewed with this extraordinary yeast features a gentle melon aroma and a soft, rich rice flavor. It’s balanced by a bright, fresh acidity and a hint of pleasant bitterness. Don’t miss the chance to experience this truly unique and wild creation!