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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