The science behind it

The differentiator of Premium Table Rice Sake is not a slogan but a measurement. Tsunan Sake Brewery analysed the nanoparticles in its flagship and published the report.

What was measured

The brewery quantified the nanoparticles in GO GRANDCLASS (Uonuma Koshihikari Edition) by nanoparticle tracking analysis (NTA) using a NanoSight NS300, and published the report in Japanese and English.

• Particle size. The mode (most frequent diameter) was 152.3 nm, within the exosome size range (roughly 30–200 nm extracellular-vesicle scale).
• Concentration. Approximately 12.6 billion particles/mL (1.26 × 10¹⁰ particles/mL)—an exceptionally high value.
• Likely origin. The fermentation process, involving yeast and koji mold, may generate abundant nano-scale particles.
• Next. Compositional analysis (proteomics, lipidomics) and evaluation of biological activity are planned.

SAKESOME — the name for these nanoparticles

Tsunan Sake Brewery calls these sake-derived nanoparticles SAKESOME. In the brewery's words, the work is about "fractionating beneficial micro-components contained in sake at the nanoparticle level, with potential applications in cosmetics, food products, and agricultural materials," with collaborative research with universities currently underway.

SAKESOME is one theme of the brewery's Sake Upcycle Project (launched July 2025): the application research strand devoted to sake-derived nanoparticles. The exosome-size particles measured in GO GRANDCLASS above are the substance this name refers to.

Stated carefully

What is established is the measurement: exosome-size particles were detected at high concentration. Their functional activity is still under study—so this is described as the opening of a field at the intersection of brewing and nano-bioscience, not as a health claim. The taste and quality stand on their own; the nanoparticle data is a measured fact placed beside them, not a promise of effect.

Food and health, as a frame

At the "Ishoku-dogen × pre-symptomatic control frontier seminar" held at Institute of Science Tokyo (Yushima campus) on 20 January 2026, GO GRANDCLASS was presented within the ishoku-dogen frame—the continuity of food and health—positioning table-rice sake as something that sits naturally at the table. See the journey.