Well and ”sake” brewing
The spring water in the Rokko mountain system is one of the reasons for the delicious taste of Nada ”sake”. Gushing out of the groundwater vein in Nishinomiya, the water is called Nishinomiya water, ”miyamizu” for short. It is characterized by clarity and sweetness. Tatsuuma-Honke Brewing is one of the sake breweries that uses ”miyamizu”. They brew the well known ”Hakushika” brand known even to non-sake drinkers.
Meeting Miyamizu
Tatsuuma-Honke Brewing discovered ”miyamizu” in 1662 during the Edo Period. Kichizaemon Tatsuya, the founder of the brewery (the brewery was called Tatsuya then), found ”miyamizu” while digging a well within the premises of his house. The spring water triggered his ”sake” production. You cannot always find ”miyamizu” even if you dig a well.Tatsuya sold ”miyamizu” to other breweries that begged for it. The tense yet clean taste, like current Hakushika, can be only achieved with ”miyamizu”.
The scientifically proven brand-name spring water
The secret of the delicious taste of ”sake” made with ”miyamizu” was unknown in the past. But today, we know the difference of ”miyamizu” from other water for ”sake” brewing. Iron is unsuitable for ”sake” brewing. ”Miyamizu” includes a very small amount of iron. The hard water is also rich in calcium, including an appropriate amount of salt. Additionally, it is rich in phosphorus and potassium that help enzyme propagation and fermentation.
The forerunners in Nada acknowledged the excellence of ”miyamizu” although they did not have any scientific background. It is surprising how sensitive Japanese people were while having lived together with nature.
