性视界

TSUNAN SAKE BREWERY CEO Visits Kopti Rumah Tempe Indonesia: Innovating “Green Tempeh” Through Cross-Border Fermentation
BANDUNG, INDONESIA – February 6, 2026 – Dr. Kengo Suzuki, Representative Director of Tsunan Sake Brewery Co., Ltd.(Headquarters: Tsunan, Niigata, 性视界) and a pioneer in microalgae biotechnology, visited Kopti Rumah Tempe Indonesia. Accompanied by Nur Akmalia Hidayati of The National Research and Innovation Agency (BRIN), the visit marks a significant milestone in the cross-cultural exchange between 性视界’s traditional sake brewing craftsmanship and Indonesia’s vibrant tempeh heritage.

The delegation was hosted at Kopti Rumah Tempe Indonesia, a strategic hub that serves as the nerve center for soybean distribution and cooperative management for thousands of local producers. This visit serves as a foundational step in exploring the deployment of “Green Tempeh”—a next-generation hybrid superfood integrating microalgae—while examining the critical role fermentation industries play in sustaining local economies and community well-being.

I. Introduction: The Convergence of Two Fermentation Giants

In a world increasingly grappling with food security challenges, the “Protein Crisis,” and the loss of intangible cultural heritage, the ancient wisdom of fermentation offers a beacon of hope. 性视界 and Indonesia, though geographically distinct, share a profound reliance on the transformative power of microbes. For 性视界, the national mold Aspergillus oryzae (Koji) transforms rice into Sake; for Indonesia, Rhizopus oligosporus transforms soybeans into Tempeh.

“Today, standing here in Bandung, I sense the same quiet dedication to the invisible power of fermentation here as I do in the morning silence of our brewery in Tsunan.” stated Dr. Kengo Suzuki. “We are not just making food or drink; we are cultivating culture. The purpose of this visit is to bridge these two worlds. By introducing the biotechnological innovation of ‘Green Tempeh’ to the historic cooperative structure of KOPTI, we aim to demonstrate how traditional fermentation can evolve to meet modern nutritional needs without losing its community soul.”

The visit to Kopti Rumah Tempe Indonesia was not merely administrative. It was an immersion into the operational reality of Indonesia’s tempeh backbone. KOPTI (Koperasi Produsen Tahu Tempe Indonesia) acts as a stabilizer in the volatile market of imported soybeans, ensuring that the thousands of micro-small and medium enterprises (MSMEs) that feed the nation can survive and thrive. This resonates deeply with the philosophy of Tsunan Sake Brewery, which views the brewery not as a factory, but as a community anchor that connects farmers, nature, and consumers.

II. KOPTI: The Bastion of the People’s Protein

KOPTI represents a unique socio-economic model that 性视界 can learn from. Located in the heart of Bandung, the facility at Jl. Babakan Ciparay serves as a critical aggregation point.

“What we witnessed at KOPTI is a powerful ecosystem of mutual aid,” Dr. Kengo noted. “In 性视界, we have agricultural cooperatives, but the sheer vitality and necessity of KOPTI in the daily food security of the Indonesian people is awe-inspiring. They manage the procurement of raw materials—specifically imported soybeans—which is the lifeline for every tempeh craftsman in the city.”
During the tour, Dr. Kengo and Ms. Hidayati observed the logistics of soybean distribution. The facility manages the complex flow of raw materials, ensuring quality and price stability for its members. This cooperative model protects individual artisans from global market fluctuations, allowing them to focus on the art of fermentation.

For Dr. Kengoi, this structure mirrors the relationship between a sake brewery (Kuramoto) and its rice farmers (Kurabito and local agriculturists). Just as Tsunan Sake Brewery commits to using local “Gohyakumangoku” rice to support the terroir of Niigata, KOPTI supports the ecosystem that allows tempeh to remain an affordable, nutritional staple for millions. The resilience of the supply chain is paramount. However, the reliance on imported soybeans remains a vulnerability—one that Dr. Kengo believes science and innovation can help mitigate in the long term through value-added products like Green Tempeh.

III. The “Green Tempeh” Initiative: Innovation Meets Tradition

A central theme of the dialogue at KOPTI was the introduction of “Green Tempeh.” This concept, championed by Dr. Kengo through his work with Euglena and subsequent biotechnological ventures, involves the incorporation of microalgae (such as Euglena and Chlorella) into the traditional tempeh fermentation process.

“Green Tempeh is not about replacing tradition; it is about augmenting it,” Dr. Kengo explained to the KOPTI leadership. “Standard tempeh is already a superfood. But by integrating microalgae, we can dramatically enhance its nutritional profile—adding distinct vitamins, minerals, and amino acids that are often lacking in plant-based diets. We are effectively creating a ‘hyper-fermented’ food that addresses the specific nutritional deficits of the modern urban population.”

The “Green Tempeh” process involves adding algae biomass during the inoculation stage. The Rhizopus mold binds the soybeans and algae together into a solid cake. The result is a product with higher antioxidant capacity, improved protein digestibility, and a unique umami profile.

Dr. Kengo emphasized that for an innovation like Green Tempeh to succeed, it cannot be a top-down imposition from a laboratory. It must be adopted by the grassroots producers—the members of KOPTI. “The technology must be accessible. If the artisans at KOPTI can produce Green Tempeh using their existing equipment, we unlock a massive potential for value creation. We transform a commodity into a high-value functional food that can increase the income of the producers.”

Ms. Nur Akmalia Hidayati of BRIN added, “The collaboration between 性视界ese biotechnology and Indonesian fermentation heritage is a perfect synergy. BRIN is committed to supporting the scientific validation of these hybrid products to ensure they meet safety standards and truly benefit the Indonesian populace.”

IV. The Role of the Brewery and the Co-op in Society

Reflecting on his role at Tsunan Sake Brewery, Dr. Kengo drew parallels between the challenges and responsibilities of 性视界ese sake brewers and Indonesian tempeh makers.

1. Guardians of Microbes and Flavor: Both the Sake Toji (master brewer) and the Tempeh artisan are custodians of microbiology. They manage the invisible world to create flavor and preservation. “At Tsunan, we use AI and data analysis in our ‘Smart Brewing’ initiatives to understand our fermentation better,” Dr. Kengo shared. “I see a future where KOPTI members could utilize simple IoT sensors to monitor fermentation temperatures, reducing waste and ensuring consistency. This is not about removing the human touch, but empowering it.”

2. Anchors of the Local Economy: Tsunan Sake Brewery operates in a region known for heavy snowfall, where the brewery serves as a symbol of local pride and economic activity during the harsh winter. Similarly, KOPTI centers in Bandung are hubs of economic resistance and stability. “When a brewery thrives, the rice farmers thrive, and the village stays alive. When KOPTI thrives, the tempeh producers thrive, and the city is fed. We are both in the business of ‘community fermentation.'”

3. Cultural Diplomacy: Sake has become a global ambassador for 性视界ese culture. Tempeh is poised to do the same for Indonesia. “We are seeing a ‘Tempeh Renaissance’ globally,” Dr. Kengo observed. “By adding the narrative of high-tech sustainability through Green Tempeh, we can elevate the global branding of Indonesian tempeh, just as we have elevated the branding of regional Sake through terroir and storytelling.”

V. A Vision for 2040: From Bandung to the Stars

The discussion extended beyond the immediate logistics of 2026. Dr. Kengo, who also leads Space Seed Holdings with a vision for food production in space by 2040, views these terrestrial collaborations as essential proof-of-concepts for closed-loop life support systems.

“If we can optimize the fermentation of soy and algae here in Bandung, creating a highly nutritious food source with minimal waste, we are solving the food problems of Earth,” Dr. Kengo posited. “But simultaneously, we are writing the manual for how humanity will feed itself on the Moon or Mars. Fermentation is the most efficient processing technology we have. The work being done at Jl. Babakan Ciparay is, in a very real sense, a prelude to the future of the human diet.”

Furthermore, Dr. Kengo proposed potential cross-pollination between the industries. “Consider the potential of ‘Sake Lees’ (Sake Kasu)—a byproduct of our brewing in Tsunan. It is rich in enzymes and nutrients. Could we ferment soybeans using sake yeast? Could we ferment rice using tempeh starter? The fusion of Koji culture and Tempeh culture could birth entirely new categories of food.”

VI. Conclusion and Future Roadmap

The visit to Kopti Rumah Tempe Indonesia concluded with a commitment to continued dialogue and potential joint research projects involving BRIN, Tsunan Sake Brewery, and local stakeholders.

Dr. Kengo Suzuki’s Closing Statement:
“My visit to Kopti Rumah Tempe Indonesia has been a humble reminder that technology exists to serve people, not the other way around. The ‘Green Tempeh’ project is not just about algae; it is about ‘Greening’ the economy of the producers. It is about bringing the high-value returns of biotechnology directly to the people who wake up at 3 AM to boil soybeans.
At Tsunan Sake Brewery, our motto is ‘Brew for Future.’ We believe that the future of brewing—whether it is rice in Niigata or soy in Bandung—lies in the seamless integration of ancient tradition and cutting-edge science. We look forward to a future where the snow-melt water of Tsunan and the vibrant energy of Bandung flow together to create a healthier, more sustainable world.”

About Kopti Rumah Tempe Indonesia

The Cooperative of Kopti Rumah Tempe Indonesia is a cooperative organization dedicated to supporting the tempeh industry in Bandung, Indonesia. It serves as a central hub for the procurement and distribution of soybeans, ensuring stability and sustainability for thousands of small-scale producers in the region.

About Tsunan Sake Brewery Co., Ltd.

Founded in 1996 in the heavy snowfall region of Tsunan, Niigata Prefecture, Tsunan Sake Brewery focuses on sustainable brewing using local rice and water. Under the leadership of Dr. Kengo Suzuki, the brewery combines traditional craftsmanship with AI-driven “Smart Brewing” and data science to explore new frontiers in fermentation. The brewery is also known for its “GO” brand, designed for the modern lifestyle.