Sachi: Scientists develop world’s first alcoholic drink made from tofu

It’s said to have a fruity, floral flavour

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Scientists have developed the world’s first ‘healthy’ alcoholic drink using tofu.

A popular food in Asian culture, large amounts of whey are disposed off during the manufacturing process of tofu.

And while this might sound like a harmless by-product, when discarded as untreated waste, it actually adds to environmental pollution and oxygen depletion in waterways.

As such, scientists at The National University of Singapore decided to do something about it and in the process developed an entirely new type of booze.

Called Sachi, associate professor Liu Shao Quan and PhD student Mr Chua Jian Yong took three months to concoct the drink by altering its composition through a lengthy fermentation process and turning the yellowish liquid into an light wine-like brew.

Made by adding sugar, acid and yeast to the whey, the drink is said to taste slightly sweet with a fruity, floral flavour and have an alcohol content of eight per cent.

But aside from tasting great, it's also thought to boast some seriously impressive health benefits too.

Since tofu is made from soybeans, it contains notably high levels of soy nutrients, while the waste also features an abundance of calcium.

As a result, the new drink provides “health benefits like bone health, heart health, and cancer prevention,” Quan told Business Insider.

Currently, the beverage has a shelf life of around four months but the duo are working to double this without the use of commonly used preservatives like sulphur dioxide.