Good Water, Good Sake
Sake is produced with only 4 ingredients: rice, yeast, koji, and water. Water plays a crucial role at every stage of sake production, from washing and soaking the rice, to the final dilution to achieve the ideal flavour balance.
Hard and Soft Water
Compared to most water found in Europe, Japanese water tends to be “soft”, which refers to the low mineral content. Soft water is essential for brewing sake with a clear taste and clean finish.
Fushimi: Source of Sacred Water
Gokonomiya-jinja
For over a millenia, the natural groundwater that comes from Fushimi’s numerous springs has been renowned for its excellent quality. Of the original 7 springs, one of the most important can be found within the confines of Gokonomiya Shrine, which is located directly within Fushimi’s sake brewing district. To this day, local sake brewers pay their respects here, praying for success in brewing excellent sake. Visitors to the shrine with their own bottle are invited to sample and bring home this delicious water.
Samurai and Sake
Fushimi’s water is also deeply connected to the district’s rich samurai history. In the 16th century, reiging shogun Toyotomi Hideyoshi constructed Fushimi Castle in the nearby hills of Momoyama, turning the region into a thriving castle town. This fact, in combination with Fushimi’s advantageous point between Kyoto and Osaka, greatly increased the necessity for sake production. Fully utilising the abundant water source, it is said that during the later Edo period, over 80 breweries were active in Fushimi.