From turning wine waste into leather, your go-to bottle of chardonnay has come full circle. A team from the National University of Singapore has brewed up a curd-based wine made with every vegan’s BFF — tofu.
[Researchers] employed yeasts to ferment the waste product just like what winemakers do to make your favorite bottle of red or white. Amino acids and minerals found in tofu whey help foster the growth of yeast in the process.
The wine, dubbed Sachi, is entirely sustainable, as the fermenting process produces no waste. Producing Sachi requires a substantial amount of time and tedious storage procedures. With that in mind, its inventors are on the fence about its mass production. Still, the unusual drink is unexpectedly tasty.
“This alcoholic beverage has a refreshing taste, is easy to drink and tastes like sake,” said co-creator Chua Jian Yong… “Even though it is made from tofu whey, it has a very mild to undetectable soy taste. All the flavors in the drink are derived from fermentation, without artificial flavors or flavor extracts.”
While there has yet to be any word on Sachi becoming commercially available, us wine enthusiasts remain hopeful.