In a small brewery on the second floor of a building in Tokyo, sake is made with the help of music. A 670-liter tank containing rice and water takes over two weeks to become sake, Japan’s famous alcoholic drink. Yoshimi Terasawa, the 63-year-old head brewer, believes that playing music can change the taste of sake. He says the vibrations from the music help the microorganisms in the tank, which can alter the flavor. This special method is part of Terasawa’s unique approach at Tokyo’s only sake brewery, which is located in a narrow, four-story building. The brewery uses modified equipment and efficient processes that save energy and labor compared to traditional methods.

The sake industry is facing problems despite producing about 30 kiloliters of sake each year, which is enough for nearly 42,000 bottles. There are fewer breweries now, and many are losing money. Since the 1970s, the number of sake breweries has dropped by two-thirds, and over half are struggling financially. Challenges also include a shortage of workers as older brewers retire, rising fuel prices, and issues with rice supply due to climate change. Terasawa’s small brewery, which uses gravity to move rice through different floors, might be a solution. He thinks that small breweries like his will be more important in the future.