Alcoholic Beverages Derived from Animal Extract: Great Idea?

Patent# US 7037541 represents a very different way to approach the many intoxicating ingredients that comprise the distracting amalgam Native Americans used to refer to as ‘fire-water.’ The inventor of Alcoholic Beverages Derived from Animal Extract hails from Japan where creativity and innovation reign supreme in so many endeavors. A new breed of booze made from animal extract, however, is something the world may or may not be ready for. The motto for the Ariake Japan Company that produces this beverage is: “The Fine Flavors of Nature.”


The fermentation process is nothing new in Japan and is used for several beverages, including beer, sake (rice wine), shochu (Japanese distilled spirits), whiskey, brandy and wine. For Alcoholic Beverages Derived from Animal Extract, the process is a bit different in terms of materials such as grain or fruit, and options for altering the resulting alcoholic content are very limited. This process produces a beverage from an aqueous animal extract, which is then fermented with lactic acid bacteria. The resulting beverage is further fermented with yeast, which produces the final product. Additional ingredients such as saccharide, may be added to enhance either the flavor or the fermentation process.

Fermentation of milk by lactic acid bacteria has been a dynamic trend in recent years, which is particularly visible in the increasing consumption of yogurt and soymilk. Coming on the wings of a health food boom, this new treatment of an old idea may well be an unexpected aid to good health. The drink does have a distinctive flavor, is storage stable, and is nutritious. Still, time will tell.

Consider some of these other drink-related products that stir the imagination. Read Steve Levenstein’s piece, “Vegete - A Fruit Juice, Vegetable Drink and Alcoholic Beverage in One!” and Joe Eitel’s post, “Cheap GadgetsThat Prevent The High Costs of a DUI.

Happy, safe drinking to all!