From Tofu Waste to the Wine Glass
Think of soybeans as the unsung hero of Asian kitchens. In 2020, a HNY Research paper valued the global tofu market at more than US$706 million (S$967 million), and the buzz around plant‑based meats is only going to fire it up even more. So when Sachi Wine cracked the code to turn tofu’s liquid by‑product into a drink, it was like discovering a new superfood.
Meet the Visionary
Jonathan Ng, the CEO, swears his soya whey wine is the world’s first of its kind. What started as a university experiment has evolved into a mission against food waste: bring disposable waste to a second life and a paycheck. Ng teams up with a local tofu maker that churns out 10‑20 tonnes of soya whey daily. Before, the factory had to cough up cash to treat the water before pumping it into reservoirs. Now the whey finds a new home in a glass.
The Startup Rollercoaster
Just a month after launch, a six‑person squad is juggling bottling, marketing, and everything else in between. That’s why Sachi Wine caps its output at 1,000 bottles a month. Picture the usual hurdles: one co‑founder left for a PhD, Covid delayed the launch, and Ng had to overhaul the brand strategy from a tight‑knit niche to a broad audience of health‑seekers. 70 calories, 18 mg of soy antioxidants, 5.8 % ABV per bottle – it’s like a wellness drink that tastes great.
Ng built the website himself, struck deals with giants like RedMart and Shopee, and leapt into the F&B scene. Within two weeks of the first batch, the bottles vanished. For the second batch, he asked partners to pause purchases so everyone could actually grab one. Even Chef‑owner Andrew Walsh’s new spot, Club Street Wine Room, proudly shelves Sachi Wine.
Storytelling Drinks
Customers flock first to the intriguing backstory, but it’s the taste that keeps them coming back. The amber‑colored wine carries honey and apple notes, and you can sip it chilled or warm it up to 45 °C. Although Ng aimed for young, health‑conscious women, the data flipped him: 48 % of buyers turned out to be men, many in their 50‑60s. The market was a surprise twist!
Future Plans: Sparkling and Beyond
Ng is a serial entrepreneur, yet Sachi Wine is his first foray into F&B. He listens to feedback like a bartender. A customer suggested carbonated could boost flavor, so the team is cooking up a sparkling version. Hotels and restaurants are on board for exclusive drops and wedding favors. By swapping beans, tinkering with natural ingredients, or remixing yeast, the wine’s profile can shift like a chameleon.
Dominate the Local Scene First
With only 15 tofu producers in Singapore, the local market is ripe for exploration. As consumers hunt for novelty, Sachi Wine’s possibilities stretch nearly endless. Ng’s next aim? Own the domestic arena before taking the product abroad.
From The Peak
