Japanese sake, a traditional alcoholic beverage, may have a new claim to fame: it could help fight fatigue. Researchers have discovered that a specific strain of yeast used in sake production can produce an amino acid that has been shown to reduce fatigue in mice.

The amino acid in question is called gamma-aminobutyric acid (GABA), and it is known to have a calming effect on the nervous system. GABA is found naturally in some foods, such as fermented soybeans and tea, but it can also be produced by certain strains of yeast.

In a study published in the journal Frontiers in Microbiology, researchers from the National Research Institute of Brewing (NRIB) in Japan found that a strain of yeast called Saccharomyces cerevisiae KY12 produced high levels of GABA when grown in sake mash. The researchers then fed the sake mash to mice and found that it significantly reduced fatigue in the animals.

The study suggests that sake could be a potential source of GABA for humans, and that it may have benefits for reducing fatigue. However, more research is needed to confirm the effects of sake on fatigue in humans and to determine the optimal dose for achieving these effects.

In the meantime, sake lovers can enjoy their favorite beverage knowing that it may also have some health benefits. Just be sure to drink in moderation, as excessive alcohol consumption can have negative effects on health.