A company in Tokyo is optimistic that the underwater aging technology for wine, located off the coast of Amami-Oshima Island in Kagoshima Prefecture, southwestern Japan, will help revive the local economy.
Underwater Wine Aging is widely recognized around the world due to the submerged conditions that provide suitable and relatively cool temperatures, higher pressure, and minimal light exposure.
Wine bottles being submerged for aging in the Oshima Strait off the town of Setouchi (Kagoshima Prefecture) on January 30, 2024. (Photo: Kyodo).
However, this process is “rarely performed in Japan,” according to Yui Moritani, the 38-year-old president of the Tokyo-based company that initiated the new project.
According to The Mainichi, approximately 500 bottles of European wine, housed in stainless steel cages, were lowered to the seabed at a depth of about 20 meters off the southern coast of Setouchi at the end of January 2024.
A diver who delivered the bottles to the sea stated that the water in the area is warmer than the usual temperature for wine aging, measuring 21 degrees Celsius on January 30, which could help the wines age faster. However, the biggest challenge is whether the wine can withstand the warm summer temperatures.
Wine bottles in cages placed on the seabed. (Photo: Kyodo).
Most of the bottles submerged in this round will age until June and will be served to customers in July. Some will be aged longer to determine the optimal timeline for flavor.
The company also plans to offer underwater aging services for bottles that customers bring in.
In addition to its economic value, the underwater wine aging project is also expected to improve the environment, with the underwater wine cellar functioning as an artificial coral reef that can attract fish and create a seaweed barrier that absorbs CO2.
