Difference between revisions of "Water"

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

Latest revision as of 18:51, 24 August 2020

Table of contents

Water History

Miyamizu Well.gif


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.

Checking water absorption, STEEPING SHINSEKI.gif