At a factory in Singapore, a pale yellow liquid flows into plastic barrels –- wastewater from tofu-making that will soon be turned into what its creator has dubbed sustainable wine. After the waste is collected, it is taken to a nearby distillery where brewers add yeast and sugar and put the mixture into a tank to ferment for two to six weeks. The result is a so-called "soy wine" named "Sachi" with 5.8 percent alcohol content, reminiscent of cider or dessert wine. IMAGES AND SOUNDBITES ARRANGED IN SEQUENCES