AN IDEA IS BORN
Sachi was born out of a quest to look into the issue of food waste valorisation. A large amount of soy whey, a nutritious liquid produced during the manufacture of tofu, is produced on a daily basis, with most of it being disposed of by tofu manufacturers.
Through close to five years of intense research and development, we have developed a patented technique to turn soy whey into a first-of-its-kind alcoholic beverage with immense commercial potential - Sachi.
HONING OUR CRAFT
It took the team numerous rounds of trial and error to create the Sachi that we know of today - a refreshing alcoholic beverage containing 5.8% alcohol-by-volume, with a flavour profile reminiscent of honey wines (mead) - think honey notes on the nose, with a smooth umeshu-like finish.
Rich in soy antioxidants, while being low in calories, the world's first soy alcoholic beverage has well and truly arrived.
BLAZING A TRAIL
Sachi was launched as a brand in November 2021 to great fanfare, and received extensive media coverage as a proudly Singaporean alcoholic beverage innovation.
Having carved out a new product category in the alcoholic beverage industry, Sachi strives to reach consumers both locally and internationally.
We have established a variety of online and offline platforms internationally, to grow our product distributions networks and further increase assessbility to the world's first soy alcoholic beverage.
SAVOUR THE POSSIBILITIES
With our years of expertise and know-how on soy whey as a fermentation medium, it is only natural that we have now set our sights on developing other exciting, never-before-seen alcoholic beverage products derived from soy.
The ultimate goal? To invite the world to join us on our journey of creating innovative alcoholic beverages for the modern lifestyle connoisseur.
Drink Sachi today, and Savour The Possibilities with us.
