Researchers from the National University of Singapore have successfully created a new kind of wine from tofu whey. The wine requires three weeks to be made and results in an alcoholic drink that promises health benefits—tofu whey is high in calcium, prebiotics and antioxidants.
This new kind of wine has been dubbed "Sachi," after a Japanese term that means "blossoming wisdom." In terms of taste, Sachi is said to be sweet and floral with notes of soy bean, making it slightly reminiscent of sake.
Tofu whey is the liquid waste that is discarded in the process of making beancurd. As there has been an increased interest in plant-based diets and the benefits of soy products, Associate Professor Liu Shao Quan notes that tofu production has also increased, creating plenty of opportunity for the tofu by-product to be creatively repurposed.
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