Foundation: Water

Question 1

Is Japan’s water generally soft or hard?

Why?

Answer 1

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.

Question 2

Why is soft water broadly preferable for brewers today?

Answer 2

Because it is ubiquitous

Also because the low mineral content helps to control the fermentation process

Question 3

Why was hard(er) water broadly more important to brewers historically?

Answer 3

Because it helped ensure a healthy fermentation

Question 4

Which THREE minerals in particular promote healthy yeast and kōji propagation?

Answer 4

Magnesium

Potassium

Phosphorus

Question 5

How do the soils of Eastern Honshū and Western Honshū compare in their composition?

What impact does this have potentially on the final sake?

Answer 5

Eastern Honshū: young sedimentary and volcanic rock
–> lighter styles of sake

Western Honshū: older granite
–> rich styles of sake

Question 6

What is the term used for hardness of brewing water, and how is it measured?

Answer 6

ºdH, German Degree System

This system measures calcium and magnesium into the amount of calcium oxide.

Question 7

What do brewers in Hiroshima note in their prefecture’s brewing water?

Answer 7

Its “umami”

Question 8

What example of a single brewer reflects variations in profile due to water hardness?

Answer 8

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

Question 9

Which famous sake brewing water originates in the granite mountains of the Rokkō range?

Answer 9

Miyamizu

Question 10

Where is miyamizu found?

Answer 10

Nishinomiya City 西宮市

in Nada-Gogō 灘五郷

Question 11

What is distinctive about miyamizu?

Answer 11

• Naturally low in iron and manganese, minerals which hinder efficient fermentation
• Rich in calcium, potassium and magnesium, minerals which aid the process of fermentation

Question 12

What sort of sake does miyamizu make?

Answer 12

Sturdy, brawny, and dry, with a crisp mineral texture on the palate

Question 13

Which famous sake brewing water is drawn from a spring in Kyōto’s Fushimi district?

Answer 13

Gokosui

Question 14

Which is softer: Miyamizu or Gokosui?

Answer 14

Gokosui

Question 15

What style of sake does Miyamizu brew?

Answer 15

Dry, brawny sake

Question 16

What style of sake does Gokosui brew?

Answer 16

Softer, sweeter styles

Question 17

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?

Answer 17

Harder water

Dry, sharp profile to the sake

Question 18

Give SEVEN characteristics which tend to be found in sake made from soft water (nansui 軟水)?

Answer 18

Sake made from SOFT water (nansui 軟水):

• Soft
• Slight sweet
• Mellow
• Slower fermentation
• Soft texture
• Light
• Higher floral / ginjō-ka

Question 19

Give SIX characteristics which tend to be found in sake made from hard water (kōsui 硬水)?

Answer 19

Sake made from HARD water (kōsui 硬水):

• Dry
• Higher acidity
• Faster fermentation
• Angular texture
• Sharp
• Low floral / ginjō-ka

Question 20

Apart from Miyamizu and Gokōsui, name the other FIVE places with notable sake brewing waters in Japan

Answer 20

1. Hakusan (Ishikawa prefecture) – medium hard to hard water
2. Saijō (Hiroshima prefecture) – medium hard water
3. Mount Fuji ‘Fukuryūsui’ (Shizuoka prefecture) – soft water
4. Niigata prefecture – soft water (from snow melt)
5. Yamagata prefecture – soft water (from snow melt)