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Date: | Sat, 26 Feb 2000 11:51:57 +0900 |
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From an article in the Daily Yomiuri (Tokyo) by Tim Large:
Twice a day without fail, morning and afternoon, Kosuke Ohara plays
Mozart to his sake. He broadcasts it over speakers bolted to the
rafters of his 280-year-old brewery, each strategically positioned
above the giant fermentation tanks wherein the liquor bubbles and
pops.
Eccentric? Maybe. But Ohara, a 45-year old former policeman is no
crackpot. After inheriting the brewery in Aizu-Kitakata, a satellite
town of Aizu Wakamatsu, 13 years ago, he set about testing his hunch
that sound vibrations affect the fermenting process. Ignoring the
jibes of nonbelievers, he went on to amass an impressive array of
experimental data to support his theory.
"It lowers the amino acid in the yeast," he explained adding that of
all the composers tested--Beethoven, Bach, MIles Davis--Mozart produced
the finest grog. Like taste in music, of course, its all subjective.
David Cozy
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