How was the sake mash fermented on the ISS?

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Sake Mash Fermented on the International Space Station Under Lunar Gravity Conditions

Sake mash was fermented on the International Space Station (ISS) within specialized facilities that replicated lunar gravity. This unique brewing process was undertaken by sake brewer Dassai in partnership with Mitsubishi Heavy Industries, utilizing equipment sent to the ISS. The fermentation occurred in November, with the resulting mash being returned to Earth in February for refinement into sake in March.
Specialized Facilities Mimicked Lunar Gravity

The fermentation of the sake mash took place in November inside purpose-built facilities aboard the ISS. These facilities were designed to specifically mimic the gravitational conditions of the Moon, a crucial element for the fermentation process as conceived by Dassai and Mitsubishi Heavy Industries. This controlled environment was essential for the experiment's success.
Collaborative Effort Between Brewer and Aerospace Firm

The development and execution of this space-based fermentation were the result of a collaboration between Dassai, a renowned sake brewer, and Mitsubishi Heavy Industries, an aerospace and engineering company. This partnership facilitated the creation of specialized brewing equipment and its successful transport to the ISS, overcoming the significant logistical challenges of space missions. The joint statement detailing the process was released yesterday.
Mash Returned to Earth for Refinement

Following the fermentation period aboard the ISS, the sake mash was brought back to Earth in February. Upon its return to Japan, the mash underwent a refinement process in March. This resulted in 116 millilitres of sake, which was then bottled into a 100-millilitre container and sold.

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How was the sake mash fermented on the ISS?

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