On the brewing water for sake.

On the so-called “strong water”.

Abstract

Several samples of water, many of which are called “strong water” in having strong effects on sake brewing, were gathered from wells of brewers, sea and rivers mainly in Hyb-go vrefecture and kanta District, and their chemical compositions were compared. “Miyamizu”, the famous brewing water for sake, was found to be distinguished by higher content of phosphates (P2O5 2.5 mg/l) from waters of other origins (from O to 1.4 mg/l).