Argon gas for sake

Would you like to try using argon gas, a food additive, in the manufacturing process of sake (seishu)? We provide everything from gas supply to know-how.

Are there any sake brewers who are troubled by the inability to deliver delicious sake directly to customers? Argon gas, which was approved as a food additive in Japan in June 2019, might be the savior. Argon gas is known to exist in the atmosphere at about 1% and is a very stable inert gas. In Europe, it has long been used as a gas for preserving wine. In Japan, since 2019, its application in sake has been gaining attention. Among inert gases, argon gas is noted for its superior preservation properties compared to nitrogen gas. In particular, the preservation effect in sake has shown results where it can suppress the increase of characteristic components of aged sake (old aroma) without reducing the aromatic components of ginjo sake, such as ethyl caproate (according to research results from Taiyo Nippon Sanso). Why not try using argon gas with your sake? If you are interested, please feel free to contact us.

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