Ine to Agave Inc., an innovative craft sake brewery based in Oga, Akita, in partnership with Euglena Co., headquartered in Tokyo, are excited to announce the launch of "Fermented Mayo ," a plant-based mayonnaise-style seasoning. This new product, rich in nutrients, utilizes discarded sake lees from the sake production process and Euglena from Ishigaki Island.

About Fermented Mayo

"Fermented Mayo" is a plant-based mayonnaise-style seasoning created at SANABURI FACTORY, a food processing facility operated by Ine to Agave that utilizes discarded sake lees. While its taste and application are similar to traditional mayonnaise, it is made entirely from plant-based ingredients. The primary ingredient, sake lees, is free from any additives from the rice paddy to the brewery. This product represents an eco-friendly alternative similar to plant-based meats and eggs, which are garnering global attention.

The jointly developed "Fermented Mayo " incorporates Ishigaki Island Euglena, a superfood containing 59 essential nutrients (vitamins, minerals, amino acids, etc.), promoting both health and sustainability. This innovative product allows easy nutrient intake with everyday use, supporting a healthy lifestyle.

Collaborative Efforts and Sustainability

Ine to Agave and Euglena Co. embarked on this project following their involvement in the "Meguru-Make Project," a food and agriculture consortium led by Mitsubishi Estate. Both companies share a vision for a sustainable future, harmonizing their business activities with their corporate philosophies. Ine to Agave practices additive-free sake brewing using naturally farmed rice, contributing to regional revitalization and the development of the sake industry. Euglena Co., a bio-venture, is at the forefront of developing new materials like microalgae, advocating for a sustainable business model under the "Sustainability First" philosophy.