In the only sake factory in Tokyo, music is being used to change the taste of the sake.
“The micro-organisms inside are activated by the vibrations, and the taste changes, they are not only alive, they are listening too.” 😲
The bacteria in the 670-litre (147-gallon) tank will take more than two weeks to turn its contents of rice and water into Japan's traditional alcoholic drink. The modified machinery and ergonomic processes consume less energy and labor than a transitional open-air brewery in the countryside.
As consumer tastes change, Japan’s aging population, challenges like a shortage of labor as brewers retire, surging fuel costs, and disruption in rice supply because of global warming have caused the sake breweries to shrink two-thirds since 1970.
However, the new model has a great deal of merit that can meet those challenges.
The process takes place on a fourth-floor balcony, where the chief brewer and an employee steam the rice and make the burbling fermented sake. Each year, they can make 30kilolutres of sake that can fill 42,000 720-ml (24-fl-oz) bottles. A small-scale, agile, and climate-resilient method in the modern sake industry.
https://www.reuters.com/sustainability/climate-energy/sustainable-sake-tokyo-brewer-uses-music-modern-methods-counter-climate-impact-2024-07-23/
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Tokyo Port Brewery's innovative use of music in the brewing process to address climate change is both creative and inspiring. This unique approach demonstrates how traditional industries can incorporate sustainability practices, fostering environmental awareness in unexpected ways. 🎶🍻
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Very impressive innovative thinking!! This approach will enhance environmental messaging while promoting a deeper connection between consumers and climate action.
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This sounds very interesting!, but it raises concerns about relying on such methods to address the broader issue of climate change.
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@gorffly_mokua Never thought of such.
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interesting