Utilizing Undersea Wine Aging to Stimulate Economy of the Southwestern Japan Island

An innovative Tokyo firm is looking to revive the economy of Kagoshima Prefecture in southwestern Japan by taking an unusual approach. They have submerged wine bottles in an undersea cellar off Amami-Oshima Island in the Oshima Strait, hoping the aging process will draw attention and customers to the region.

Company president Yui Moritani explained that while this process is rare in Japan, there is potential for growth and interest. The wine bottles were submerged at a depth of about 20 meters off the town of Setouchi on January 30th, 2024. A total of 500 bottles of European wine were placed in stainless steel cages, with most of them remaining in the sea until June, when they will be served to customers. Some bottles will also be left to age for a longer period so that the company can determine the optimal maturation period for the best tasting wine.

Moritani also hopes that the undersea wine cellar will serve as an artificial reef, attracting fish and sea life such as seaweed, which will absorb carbon dioxide and improve the environment. While there are some challenges associated with this unique endeavor, Moritani remains optimistic about its potential for innovation and growth in Kagoshima Prefecture.

The company recently opened a local restaurant serving wine in Setouchi and plans to establish an underwater aging service for wine bottles from customers in the future. This move not only has economic goals but also aims to bring attention to this part of Japan through this innovative approach.

In conclusion, this Tokyo firm’s plan to submerge wine bottles underwater is a fascinating attempt at reviving Kagoshima Prefecture’s economy while bringing attention to it through this unique approach. The potential benefits of this endeavor extend beyond just economic gains and could also contribute positively to environmental sustainability efforts.

By Editor

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