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In the age of food recovery, a Singaporean brand has created a drink from leftover soy whey, a nutritious liquid produced during the manufacture of tofu, which is not usually recovered. After years of research, Sachi was born, a drink developed with a patented technique to convert soy whey into a pioneering alcoholic brew. Launched just a year and a half ago, this drink has become a sustainable alternative for a new generation of modern drinkers.
They call themselves the world’s first soy “wine”. The result is a low-calorie drink, with what they describe as a “clean, crisp, semi-sweet taste and a light, fruity finish,” similar to sake. In addition to being vegan and gluten-free, it has a 5.8% alcohol content.
It is currently available in four flavors: classic, lychee & rosé, peach & oolong and yuzu & bergamot. It can be sampled in numerous restaurants in Singapore and Hong Kong and can also be purchased online on their website from €10.95 per 187 ml bottle.
