The analysis of water used for saké brewing.

On the so-called “strong water” and the water used for brewing of good saké.

Abstract

Several samples of water used for saké brewing were collected from brewers mainly in TohokuDistrict who are known as the producers of good saké. They were examined for the chemical components, buffer activity and the effects on the growth of yeasts and lactobacilli in comparison with the “strong water”, which are well known for having strong effects on saké brewing as reported previously.