In a small brewery on the second floor of a Tokyo building, sake is brewed with the assistance of music. A 670-liter tank, filled with rice and water, takes over two weeks to produce sake. Yoshimi Terasawa, the 63-year-old head brewer, claims that playing music can influence the sake’s flavor. He explains that the vibrations from the music support the microorganisms in the tank, which can affect the taste. This unique method is part of Terasawa’s innovative approach at Tokyo’s only sake brewery, located in a narrow, four-story building. The brewery uses adapted equipment and efficient processes that reduce energy and labor compared to traditional methods. The sake industry faces challenges despite producing approximately 30 kiloliters of sake a year, which equals nearly 42,000 bottles. The number of sake breweries has decreased significantly since the 1970s, with many now experiencing financial difficulties. Issues such as a shortage of workers due to retirements, increasing fuel prices, and rice supply problems caused by climate change contribute to these struggles. Terasawa’s small brewery, which uses gravity to move rice between floors, may offer a promising solution for the future.