About water

One of the 100 best waters in Japan, "Nada no Miyamizu" was discovered in 1840 (Tenpo 11). It is an underground water that springs up through the granite layer of Mt. Mt.Rokko, and is rare in Japan, where there is a lot of soft water, and is characterized by its high hardness. In addition, the low iron content, which adversely affects sake brewing, and the moderate content of active ingredients such as phosphorus and potassium promote the fermentation of yeast. This creates a refreshing and sharp taste called Nada no Otosake. Nada main-style sake made with high-hardness Miyamizu is called "autumn sunny" and "autumnal" sake because the quality of sake made in winter improves in autumn six months later. Miyamizu is indispensable for sake brewing, such as water for washing rice, soaking rice, and water used for sake mothers. At Sawanotsuru, Miyamizu is transported from a dedicated well to the brewery by tank truck every day.