Singaporean scientists have figured out a way of making alcohol from the whey waste created from the tofu making process.
The beverage, called “Sachi” after the Japanese word for “bliss”, the drink is described as fruity, similar to white wine of sake.
The drink has an alcohol content of about 7 or 8 per cent.
The Sachi was created at the National University of Singaporeby Associate Professor Liu Shao Quan and PhD student Mr Chua Jian Yong whose aim was to create something boozy from the tofu waste.
Traditional tofu manufacturing produces a lot of whey which is usually wasted. See more at http://www.foodandwine.com/cocktails-spirits/tofu-alcohol-drink