Nada's Sake: the secret of this rare taste/water

Where there is tasty sake, there is tasty water. Nada's sake is made only from a single source of water -Miya-Mizu.

Mineral-rich Miya Mizu -- water perfect for sake brewing

Source of Miya Water
Nada's sake is all made from Miya Mizu (Miya Water). This water was discovered in the late Edo Period by a man whose name was Yamamura Tazaemon. Operating breweries in Nishinomiya and Uozaki (present Higashi-Nada Ward, Kobe), Tazaemon one day noticed the taste of sake made in Nishinomiya differed from that made in Uozaki. By closely monitoring the brewing process, ingredients and conditions, Tazaemon finally determined the difference came from different water. That was when it was discovered that the water in Nishinomiya made particularly good sake. Since then, brewers in Nada have looked to Nishinomiya to obtain the best water -- first called Nishinomiya Water, but later abbreviated to Miya Water. Because there were many brewers who were not able to secure a source of Miya Water, businesses selling Miya Water to those brewers became prosperous.

Stone monument commemorating the discovery of Miya Water
Miya Water contains a lot of minerals, such as calcium and phosphates. These minerals promote fermentation of malted rice and yeast, producing tasty sake. The minerals do not include iron, which makes sake appear dark and affects flavor. The almost nonferrous Miya Water is thus perfectly suited to sake brewing.

The well of Miya Water
There still remain unknowns about Miya Water. In fact, the most advanced technology has yet to find out what it is in Miya Water that makes such a fine quality of sake. Scientists say it is impossible to chemically produce water that would produce the same quality of sake as Miya Water. At present, Miya Water comes from a Nishinomiya well located about one kilometer from the sea coast. The output of the well is strictly controlled so that the well will never run dry.

(Nada's Sake: the secret of this rare taste )

C) Nadagogo Brewers Association, 2000,All Rights Reserved.