80% of sake is pure water,
and yet the role of water is even bigger than this number represents. Apart from the water that's inside the sake bottle, vast amount of water being used during the sake production process, including the water being used in washing, rinsing, soaking the rice, and even the water being used in washing and cleaning machinery and containers- all have an impact on the final taste of the sake.
what is in the water?
Historically, sake brewing developed around the source of the good water,
the most famous of which are Nada (Kobe), Fushimi (Kyoto), Saijo (Hiroshima) and Aizu-Wakamatsu (Fukushima). As a general classification, water being used for brewing is referred to as either "Miyamizu" (Hard water- with high mineral content) or "Gokosui" (Soft water- with low mineral content). Soft water is more common in Japan. Both type of water has potential to brew great sake, with subtle difference in style. Sake made with hard water is known as "Otoko Zake"- the masculine sake, while sake made with soft water is known as "Onna Zake"- the feminine sake.
the famous water
