To help commemorate the 10th anniversary of the release of Final Fantasy VII, Suntory has announced plans to begin selling its vitamin-packed Final Fantasy VII Potion carbonated drink in special aluminum cans featuring depictions of Cloud, Sephiroth and other characters from the game. Sixteen different character cans will be available at a price of 191 yen each when the limited-edition 4.8-million can shipment hits shelves on October 23.

[Source: Mantan Web]

Since early this year, Yamakawa Jozo, a soy sauce brewery based in Gifu prefecture, has been selling a type of Tamari soy sauce specially designed for use on ice cream. With the sauce’s rising popularity and a growing number of restaurants using it on their dessert menus, the company sold 5,000 bottles (70 ml for 350 yen/$3) in the second half of August.

A small amount of the rich, dark brew is said to give vanilla ice cream a caramel-like flavor, while a more liberal dose apparently makes vanilla ice cream taste more like mitarashi-dango (skewered rice dumplings covered in sweet sauce).

According to the president of Yamakawa Jozo, the company developed the soy sauce specifically for use with vanilla ice cream, but consumers have come forward with a number of unexpected recipes. In addition to claims that it goes well with other ice cream flavors like strawberry and chocolate, fans of the special sauce say it tastes great on kaki-gori (shaved ice) and on toast, and that it makes a great mixer for shochu (distilled liquor).

[Link: Asahi]

Afterthought: This special soy sauce would undoubtedly make a great topping for a number of these mouth-watering ice cream flavors: 1, 2, 3

Earlier this month, Himawari Dairy began selling space yogurt, which is made using two types of lactic acid bacteria that spent 10 days in space aboard a Russian Soyuz rocket last spring. The yogurt, called Uchu O Tabi Shita Yogurt (literally: “yogurt that travelled in space”), is now available in Shikoku’s four prefectures. The space yogurt follows Tosa Space Sake, which hit shelves last spring, as the second space-related product created to stimulate business in Kochi prefecture.

Himawari Dairy worked with the Japan Manned Space Systems Corporation (JAMSS) to organize the space trip for the bacteria. The payload included lactic acid bacteria used in ordinary yogurt, as well as a unique strain of Lactobacillus paracasei cultured from pickles preserved in sake lees (sediment that occurs during sake brewing). In previous joint research conducted with Hokkaido University, Himawari found that Lactobacillus paracasei works to enhance the body’s immunity to disease. The space yogurt was made using these two types of bacteria mixed with a third type of bacteria.

According to Himawari Dairy President Bunjiro Yoshizawa, about half of the bacteria died in the agar medium due to the harsh environment inside the rocket. The strong, surviving bacteria gives the space yogurt a more full-bodied flavor compared to yogurt made with standard earthbound bacteria.

The space yogurt is priced at 128 yen (a little more than US$1.00) for 90 grams of the pre-sweetened type and 238 yen (about US$2.00) for 400 grams of the plain type. A space yogurt drink is also available in 90 and 500 gram containers.

[Source: Nikkei Net]

Final preparations are being made for the April 1 launch of Tosa Space Sake, a Japanese rice wine made with a batch of yeast that spent 10 days in space last October aboard a Russian Soyuz rocket. At a March 6 press conference held in Kochi city, the labels for the space sake, which will hit shelves across Japan next month, were displayed to the public.

Each of the 17 participating brewers from Kochi prefecture has their own marketing plan. Five of the companies’ labels show an image of the earth floating in blue space. Another label was created by Dehara Yukinori, a “figure illustrator” native to Kochi city, whose design features a comical depiction of an astronaut, sake brewer, and farmer. A separate label for the　Tosa Space Sake (Tosa Uchu-shu) logo is also affixed to each bottle.

All that remains now is the final taste check. Then, on April 1, the world’s first space sake will take off.

[Source: Kochi Shimbun]

[Further reading: Asahi Shimbun (English)]

On February 17, Swedish brand Absolut Vodka, in cooperation with ICEHOTEL and Carrozzeria Japan (Chuo ward, Tokyo), opened the Absolut Icebar Tokyo near Gaien Nishi Dori (Nishi-Azabu 4-chome, Tel: 03-5464-2161). Everything in the icebar — from the walls and bar counter down to the drinking glasses — is made from ice, which is transported to Japan from the Torne River in northern Sweden. The ice is reportedly the purest in the world.

Absolut Icebar Tokyo is the first of its kind in Asia. Other branches of the bar are located in Stockholm, London, and Milan. Consistent in design with the European versions, the temperature inside the bar is -5 degrees Celsius (23 degrees Fahrenheit), and the entranceway is equipped with an airlock to keep the cold air inside. Specially designed thermal capes and gloves are provided to customers.

The bar serves up a variety of original, Absolut Vodka-based cocktails. The price for one drink, which includes the entrance fee and use of a thermal cape and gloves, is 3,500 yen. Refills are priced at 1,200 yen (cocktails) and 1,000 yen (soft drinks), and a fresh ice glass costs 800 yen. With 75 square meters (800 square feet) of floor space, there is enough room for only one seated table and up to 50 people. Hours are from 5 PM to 12 midnight.

The original Absolut Icebar was established at the ICEHOTEL, the world’s first hotel made from ice, located in Jukkasjarvi, northern Sweden.

[Source: Roppongi Keizai Shimbun]