Using soy whey, wastewater from tofu production, they has created an alcoholic beverage that they say is easy to drink, healthier for the body, and better for the environment.

The drink is made in Singapore and comes after food scientist Chua Jian Yong began researching soy whey as part of his PhD studies at the National University of Singapore in 2016. Yong, who’s also interested in sustainable food production, was keen on finding uses for the nutritious by-product, which is normally discarded and can pollute water bodies.

He eventually patented a fermentation technique that doesn’t require additional water and turns soy whey into alcohol without any leftovers. In 2018, he cofounded Sinfootech, a sustainable foods company that owns Sachi – the soy wine, with entrepreneur Jonathan Ng.

To make the drink, Sachi sources soy whey from a nearby tofu factory that uses non-GMO soybeans from Canada and the United States. Natural ingredients are added to prevent degradation and create the right conditions for fermentation.

The whey is then sterilised to kill microorganisms while maintaining its flavour. It’s inoculated with yeast and fermentation is allowed to happen for 18 to 38 days. Once it reaches its desired alcohol strength, the whey is sterilised again before bottling. Sachi produces about 500 litres every month.

The result is a wine that’s light, floral, and slightly sweet, similar to moscato, with an alcohol content of 5.8 percent and around 70 calories per 100 millilitre-serve. Sachi recommends chilling it to around 4 degrees Celsius before consumption and pairing it with sushi or spicy food. It can also be drunk warm like sake.

According to