Japan hopes that brewing wine under the sea will help revive the local economy

Underwater aging is a practice widely practiced around the world, as submerged conditions - stable and relatively cool temperatures, higher pressure and no excessive light - are suitable. Let the wine 'mature' delicately. Wine bottles are submerged in the Oshima Strait off the coast of Setouchi town, Kagoshima Prefecture on January 30, 2024 - Photo: Kyodo But the process is "rarely done in Japan," said Yui Moritani, the 38-year-old president of a public relations firm in Tokyo where the project began. In late January, about 500 bottles of European wine in stainless steel cages were lowered to the seabed at a depth of about 20 meters off the town of Setouchi in the south of the island. The company opened a restaurant serving wine in town in November. The majority of the bottles steeped in January will be left at sea until June to serve customers in July. Some of them will be aged longer to find the right aging time for optimal flavor. . The company also plans ...