That’s right. SinFooTech, a company that is dedicated to using waste by-products in the food industry already produces about 1,000 to 2,000 liters of soy wine per month from a small distillery near Singapore. The company collects waste to bring to the nearby distillery where workers will add yeast and sugar and then leave the mixture to ferment for two to six weeks.
The leftover soy waste goes bad quickly, so brewers have to make the wine within a few hours of collection to achieve the delicious wine. The wine is called Sachi and has a 5.8 percent alcohol content.
Sachi is the world’s first soy alcoholic beverage, and it’s brewed sustainably from soy whey which is derived from tofu! The company’s website describes the palate as honey notes, and a smooth umeshu-like finish, which is achieved without any additives or preservatives.
Check out their website to learn more and order some of this delicious sustainable wine (they ship just about everywhere!)
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