Project to turn sake waste into semiconductors and sustainable products

Tsunan Brewery Co., Ltd. has launched a project to transform byproducts from sake production into high-tech materials, including semiconductors and nanoparticles for use in cosmetics. The Sake Upcycling Project, which began this month, aims to create new value chains from often underutilised materials.

The initiative leverages on sake lees, a nutrient-rich paste left over from the fermentation process. While the brewery has previously supplied its lees for food products like the plant-based yoghurt “Jo-gurt,” it is now exploring more advanced applications to circulate the material in a circular economy model.

The project will pursue three core research and development themes. The first is the development of semiconductor materials from sake lees, which involves converting the organic compounds in the lees into carbon-based materials. The second theme is applied research into “SAKESOME,” nanoparticles derived from sake, for use in cosmetics, food, and agricultural products, with university collaborations being considered. The third area involves exploring the use of sake byproducts as a raw material for cell-cultured foods, contributing to the sustainable protein industry.

Tsunan Brewery intends to combine its long-standing fermentation expertise with cutting-edge technology through the project. It wants to expand beyond traditional brewing into the food, beauty, environmental, and biotechnology sectors, creating a regional innovation model originating from the town of Tsunan.