Miss SAKE News/Blog

Other Important Element of Sake 1【Water】(Number 8 in the series)

Hello, everyone.
I am Miyu Matsuzaki, 2021 Miss SAKE.

I have been working on a blog series: A Guide to Japanese Sake: Miss SAKE. You can see other learning materials on sake from the link that follows: https://www.misssake.org/a-guide-to-japanese-sake-miss-sake/

Other Important Elements of Sake 1

【Water】

Sake consists of 80% water.
The nutritional value of the water influences the growth of the koji mold and yeast.
Thus, the flavor of the sake will change a lot depending on the water used.

Sake that is brewed near the ocean, where groundwater often contains higher levels of minerals, can result in stronger flavors and richer textures. On the other hand, in mountainous areas, or areas with clay soil, the sake often becomes delicate with a softer texture. This is because the water is filtered naturally under the ground, losing some of the minerals along the way. 

Traditionally, there are particular kinds of sake: sake in Nada region, Hyogo prefecture, and Fushimi area, Kyoto prefecture.
Sake in Nada is called Otoko-sake, masculine sake, which means the sake has a heavier body with rough textures and flavors. This is because Nada is close to the seaside and the water contains a lot of nutrients.

Sake in Fushimi, on the other hand, is called Onna-sake, female sake, implying the texture of softness. The water of the Fushimi area is filtered through Momoyama-Kyuryu hills. Therefore, the water gets round which brings out the mild texture of sake.

Nowadays, however, brewers try to control the levels of magnesium, potassium, and phosphorus by repeatedly filtering the water to adjust the nutrients to their specific brewing style.

There are other critical elements in sake brewing: koji and yeast. Koji spores convert the rice’s starch into sugar. Then the yeast ferments glucose into alcohol and carbon dioxide. Both Koji and yeast also affect the textures and aromas of the final product.

In the next article, I will take a closer look at the science behind koji malted rice making and the alcohol fermentation process.

2021 Miss SAKE
Miyu Matsuzaki

  • このエントリーをはてなブックマークに追加

関連記事

  1. Premium Sake 2【Rice Polishing Ratio】Ginj…

  2. 牛乳まで!?お家にある材料で「日本酒カクテル」作ってみた!

  3. 【合わせちゃっていいの?!】普段食べているお菓子と日本酒が合うのか検証してみた!…

  4. 千葉県酒造組合様を2023 Miss SAKE 準グランプリ 齋藤ひかりが訪問さ…

  5. 英語で学ぶ『日本酒の楽しみ方(How to Enjoy Japanese SAK…

  6. Sake Brewing Process 3【Post-Brewing】: Fi…

2024 Miss SAKE Japan ファイナリスト

2023 Miss SAKE 最終選考会 Full Movie

2023 Miss SAKE 最終選考会 ダイジェスト

Miss SAKE 応募詳細はこちら

Miss SAKE出演・講演・取材依頼

Mrs SAKE

Mr SAKE

Mr SAKE

最近の記事

PAGE TOP
Translate »