Water is the main ingredient in all sake but it usually gets the least attention. Despite getting the least attention, water is important and does play a huge role in the quality of sake. The story that is told to demonstrate this fact is told so often that it has become like a legend.
The legend (no, the real story): Back near the end of the Edo period, 1840, Yamamura Tazaemon owned two breweries. One in Nishinomiya and the other in Uozaki. Tazaemon-san noticed that the sake made at Nishinomiya was always better than that made at Uosaki.
His two breweries were part of the Nada Go-go region or the five sake-brewing towns of Nada. The five districts lie in a line on the coast running west to east: Mishi, Mikage and Uozaki lie in Kobe while Nishinomiya and Imazu lie in Nishinomiya.1 The Nada Go-go region made its fame shipping sake to Edo (Tokyo) by ship, a 20 day voyage. The five districts of Nada produced a little more than 25% of Japan’s sake in 2003. But I digress.
Continue reading “Miyamizu – Heavenly Water – The Gold Standard?”
- https://web.archive.org/web/20120211075120/http://www.phontron.com/en/nada/about.php Nada map ↵