Alcohol is the longest relationship I have ever had. I still remember my first sip, a cup of heady whiskey mixed with coke at the tender age of 18.
The rest was history.
I don’t see myself ending this passionate relationship anytime soon.
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In fact, our relationship is reignited with the discovery of a tofu-based alcoholic drink.
TOFU!?
Yes, the innocent-looking tofu can be made into a tipple.
Researchers from NUS have developed the world’s first alcoholic drink using tofu whey, Business Insider reported.
How did it start
With every great invention, there is always a good backstory. Associate Professor Liu Shao Quan and PhD student Chua Jian Yong weren’t too happy with the by-product of tofu when manufactured—whey.
When whey is disposed of as untreated waste, it adds to environmental pollution. The protein and soluble sugars in the whey contribute to oxygen depletion in waterways.
The process
The entire process takes about three weeks—soaking and grinding of soybeans which are then coagulated to form tofu.
Voila—you will get yourself tofu whey, though it is not easy on the eyes.
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Sugar and acid are then added into the whey before pasteurisation, followed by fermentation and storage.
Okay…sorry for boring you with all the science that goes behind this amazing concoction.
Sachi
What in the world is a Sachi?
Well…
Inspired by the popularity of Japanese culture in Singapore, researchers named the drink Sachi (which means bliss in Japanese) and not to mention that it has a sake-like profile.
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How did it taste
It apparently tastes fruity and the flavour profile is along the lines of white wine and sake, according to visitors during a media invite.
And you know what’s the best part? It is healthy.
“It is the only alcoholic beverage that has isoflavones, which contribute to health benefits like bone health, heart health and cancer prevention,” said Professor Liu.
There is still a lot to do
So, it’s 2019 now and you have a golden question: where can I buy this in Singapore?
The bad news is, you can’t. At least not right now.
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It might’ve been two whole years since the drink was first created but when we did a quick search online, other than a post about the drink from SinFooTech, there’s nothing else.
Previously, they mentioned that they are looking for industry partners to supply them with tofu whey but it is a little tricky since most tofu manufacturers are halal-certified.
Back then, Sachi’s shelf-life is four months when refrigerated but they are hoping to extend it to six to nine months under normal conditions.
They are very positive that it will all work out, I mean this isn’t impossible since they created an alcoholic drink from soybeans.
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