Episode Details

A small space in Tokyo houses a container of fermenting sake.

东京的一个小空间里存放着一个发酵清酒的容器。

The bacteria in the 670-litre container will take more than two weeks to turn the rice and water inside into Japan's traditional alcoholic drink.

670升的容器中的细菌需要两个多星期的时间，将其中的米和水转化为日本的传统酒精饮料。

But the bacteria are not only alive, they are listening too, said brewer Yoshimi Terasawa.

但这些细菌不仅是活的，它们还在“听”，酿酒师寺泽善美说道。

He suggested the kind of music coming from a loudspeaker below the tank determines how the drink will taste.

他建议说，从容器下方的扬声器传出的音乐类型决定了饮料的口感。

"The micro-organisms inside are activated by the vibrations, and the taste changes," said the 63-year-old chief brewer of Tokyo Port Brewing.

63岁的东京港酿酒厂首席酿酒师说：“内部的微生物因振动而被激活，口感也随之改变。”

Music is among the unusual methods Terasawa is using at the only sake brewery in the heart of the capital city.

音乐是寺泽在首都中心唯一一家清酒酿酒厂使用的非常规方法之一。

Fit into a narrow building, the small operation employs methods that promise to help the environment.

这个小型酿酒厂位于一栋狭窄的建筑内，采用了一些有助于环保的方法。

The brewery employs special machinery and processes that use less energy and labor than a traditional brewery in the countryside.

该酿酒厂使用特殊的机械和工艺，比乡村传统酿酒厂消耗更少的能源和劳动力。

"Making