AKITORA Junmai Daiginjo "The universe in the deep sea"

On October 1, 2005, National Sake Day, yeast from Kochi Prefecture known as "Space Yeast" was sent to the International Space Station aboard a Russian Soyuz rocket, where it stayed for 10 days. This yeast was then taken to the deep sea, 
submerged 6,000 meters below the surface, experiencing extreme conditions of 600 atmospheres of pressure for 4 months. The few surviving yeast cells were named the world's first "Space-Deep-Sea" yeast. The sake made with this yeast features a refreshing banana-like aroma, followed by a rich and full-bodied umami that expands on the palate, 
complemented by a clean, crisp acidity. As the brewery describes it, the flavor is "endlessly expansive like space, and deep like the ocean". After being specially aged at -5°C for approximately 5 months, its deep complexity is fully expressed.