A group of researchers in Japan is taking a novel approach to producing beer by aging it under the sea.

Two hundred bottles were kept at a depth of 3 to 4 meters for three and a half months. The experiment was conducted off Shizuoka Prefecture in central Japan and the aim is to produce a local specialty.

The researchers say the beer had more bubbles and a stronger aroma. It also had more sediment than usual and what appeared to be yeast at the bottom.

The group has previously done similar tests with wine and sake, and found that the process changed the "umami," or savory taste.

Goshi Akinori, Visiting Associate Professor of Tokai University, said that when he tasted the beer he felt the change was for the better.

The group is conducting the research in cooperation with a local brewery. It plans to analyze the changes that occur and try different depths and durations.