A Singaporean start-up is upcycling soy whey into 'wine'.
Soy is one of my favourite wine descriptors. It's the yummy umami flavour that I have sniffed out in everything from exalted red burgundy to strapping young port to distinguished champagne. But wine made from soy? That's an entirely new mouthful, and one that has been invented here in Singapore.
Sachi Soy Wine is its name, and it has oodles of umami flavour, giving an uncanny resemblance to a particular style of wine – but we'll get to that. First, the equally uncanny story of its creation.