Foundation: Water Flashcards
Is Japan’s water generally soft or hard?
Why?
Generally soft (soft water is called nansui 軟水)
Japan’s soil is largely volcanic, which is low in minerals.
Also, absorption of minerals is limited due to the prevalence of short, fast flowing rivers in Japan, meaning the water is not in contact with the rock for extended periods.
Why is soft water broadly preferable for brewers today?
Because it is ubiquitous
Also because the low mineral content helps to control the fermentation process
Why was hard(er) water broadly more important to brewers historically?
Because it helped ensure a healthy fermentation
Which THREE minerals in particular promote healthy yeast and kōji propagation?
Magnesium
Potassium
Phosphorus
How do the soils of Eastern Honshū and Western Honshū compare in their composition?
What impact does this have potentially on the final sake?
Eastern Honshū: young sedimentary and volcanic rock
–> lighter styles of sake
Western Honshū: older granite
–> rich styles of sake
What is the term used for hardness of brewing water, and how is it measured?
ºdH, German Degree System
This system measures calcium and magnesium into the amount of calcium oxide.
What do brewers in Hiroshima note in their prefecture’s brewing water?
Its “umami”
What example of a single brewer reflects variations in profile due to water hardness?
Miyasaka Jozo 宮坂醸造
The brewery has two facilities:
- Suwa’s softer water makes for slightly sweet, delicate sake
- Fujimi’s harder water makes for drier, crisper, sharper styles
Which famous sake brewing water originates in the granite mountains of the Rokkō range?
Miyamizu
Where is miyamizu found?
Nishinomiya City 西宮市
in Nada-Gogō 灘五郷
What is distinctive about miyamizu?
- Naturally low in iron and manganese, minerals which hinder efficient fermentation
- Rich in calcium, potassium and magnesium, minerals which aid the process of fermentation
What sort of sake does miyamizu make?
Sturdy, brawny, and dry, with a crisp mineral texture on the palate
Which famous sake brewing water is drawn from a spring in Kyōto’s Fushimi district?
Gokosui
Which is softer: Miyamizu or Gokosui?
Gokosui
What style of sake does Miyamizu brew?
Dry, brawny sake
What style of sake does Gokosui brew?
Softer, sweeter styles
What might the use of brand name ‘masamune’ 正宗 in a given sake indicate with regards to water hardness and the resulting style of said sake?
Harder water
Dry, sharp profile to the sake
Give SEVEN characteristics which tend to be found in sake made from soft water (nansui 軟水)?
Sake made from SOFT water (nansui 軟水):
- Soft
- Slight sweet
- Mellow
- Slower fermentation
- Soft texture
- Light
- Higher floral / ginjō-ka
Give SIX characteristics which tend to be found in sake made from hard water (kōsui 硬水)?
Sake made from HARD water (kōsui 硬水):
- Dry
- Higher acidity
- Faster fermentation
- Angular texture
- Sharp
- Low floral / ginjō-ka
Apart from Miyamizu and Gokōsui, name the other FIVE places with notable sake brewing waters in Japan
- Hakusan (Ishikawa prefecture) – medium hard to hard water
- Saijō (Hiroshima prefecture) – medium hard water
- Mount Fuji ‘Fukuryūsui’ (Shizuoka prefecture) – soft water
- Niigata prefecture – soft water (from snow melt)
- Yamagata prefecture – soft water (from snow melt)
