Difference between revisions of "Water"

Latest revision as of 18:51, 24 August 2020

Table of contents
Contents 1 Water History 2 Water In Sake Making

- 80% of sake is water.

- Sake changes depending on whether hard or soft water is used during production.

- Most of Japan has soft water.

- Sake made with soft water will be clean and semi-sweet.

- Sake breweries are frequently established in areas known for their pure spring water.

- Miyamizu (Nada, Hyogo Prefecture) and Gokousui (Fushimi, Kyoto Prefecture) are two of the best.

- Iron and manganese content should be low in water to make good sake.

@@ Line 1: / Line 1: @@
-== Component of Water ==
+<!-- This code is for showing the TOC ("Contents") box to be collapsed by default -->
+{| class="mw-collapsible mw-collapsed wikitable"
+ ! Table of contents
+ |-
+ | __TOC__
+ |}
+== Water History ==
+[[File:Miyamizu Well.gif|200x175px|link=https://www.youtube.com/watch?v=Ef3ltvbyMWI]]
+<!-- This code is for the YouTube video, in case we ever need it again.
+<youtube width="200" height="175">Ef3ltvbyMWI?rel=0</youtube> -->
+== Water In Sake Making ==
+- 80% of sake is water.
+- Sake changes depending on whether hard or soft water is used during production.
+- Most of Japan has soft water.
+- Sake made with soft water will be clean and semi-sweet.
+- Sake breweries are frequently established in areas known for their pure spring water.
+- Miyamizu (Nada, Hyogo Prefecture) and Gokousui (Fushimi, Kyoto Prefecture) are two of the best.
+- Iron and manganese content should be low in water to make good sake.
+[[File:Checking water absorption, STEEPING SHINSEKI.gif|200x175px|link=https://www.youtube.com/watch?v=kBYUqxjtADU]]
+<!-- This code is for the YouTube video, in case we ever need it again.
+<youtube width="200" height="175">kBYUqxjtADU?rel=0</youtube> -->