Experiment

"Kagoshima Shochu (distilled beverage) in space mission" 'Commercial utilization' samples have returned from ISS.

* All times are Japan Standard Time (JST)

"Mission execution committee of Kagoshima Space Shochu (distilled beverage)*" has executed the mission to produce shochu from space through the agency of Japan Manned Space Systems Corporation (JAMSS).

On 21:56, Monday May 16, 2011 (Japan time), the Endeavor lifted off on its last flight (STS-134 mission) with three kinds of yeast and three kinds of Koji mold (Aspergillus oryzae) of Kagoshima shochu on board. They experienced the stay in the ISS for 16 days and safely returend to NASA Kennedy Space Center on 15:35, Wednesday June 1, 2011.

12 shochu makers in Kagoshima prefecture will take advantage of these yeasts and koji molds and work on the commercialization for the next winter.

Professor Hideyuki Majima, holding returned onboard items.
(at a lab in Kennedy space center, photo credit JAXA)

*Mission execution committee of Kagoshima Space Shochu

 President: Yoshihiro Sameshima, Professor, Laboratory of Shochu Fermentation Technology,Faculty of Agriculture, Kagoshima University

 Bureau chief: Hideyuki Majima, Professor, Graduate School of Medical and Dental Sciences,Kagoshima University

 Committee members: 12 Shochu makers in Kagoshima prefecture

If interested in the Kibo commercial utilization, see

*All times are Japan Standard Time (JST)