Difference between revisions of "Water"
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== All about Water == | == All about Water == | ||
| − | - 80% of sake is water | + | - 80% of sake is water. |
| − | - Sake changes depending on whether hard or soft water is used during | + | |
| − | - Most of Japan has soft water | + | - Sake changes depending on whether hard or soft water is used during production. |
| − | - Sake made with soft water will be clean and semi-sweet | + | |
| + | - 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. | - Sake breweries are frequently established in areas known for their pure spring water. | ||
| − | - Miyamizu (Nada, Hyogo Prefecture) and Gokousui (Fushimi, Kyoto | + | |
| − | - Iron and manganese content should be low in water to make good sake | + | - 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. | ||
Revision as of 18:00, 11 June 2020
| Table of contents |
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All about Water
- 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.