Difference between revisions of "Water"
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| + | == Water History == | ||
| + | [[File:Miyamizu Well.gif|200x175px|link=https://www.youtube.com/watch?v=Ef3ltvbyMWI]] | ||
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| + | <youtube width="200" height="175">Ef3ltvbyMWI?rel=0</youtube> --> | ||
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| + | == Water In Sake Making == | ||
- 80% of sake is water. | - 80% of sake is water. | ||
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- Iron and manganese content should be low in water to make good sake. | - 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. | ||
| + | <youtube width="200" height="175">kBYUqxjtADU?rel=0</youtube> --> | ||
Latest revision as of 18:51, 24 August 2020
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Water History
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.
