We can use the plenty of subsoil water from Orizumebasenkyo.
It consists about 80% with water in the components of the 1 Sho-Bottle (1.8 liters).
All brewery has their prides for water, fostered by a rich natural environment.
We are blessed land with water benefits.
We can use the plenty of subsoil water from Orizumebasenkyo in Prefectural Natural Park
We have own well of about 5m depth out of boiling in our sake brewery.
It is surprising to tell you that the color of water springs out is “azure blue”.
This subsoil water is classified as medium hard water.
Calcium, phosphorus, and magnesium promote the growth and fermentation of yeast and koji, rice malt and these ingredients help make the full-bodied sake
On the other hand, Iron is representative elements of the harmful ingredients for the brewing water
Iron gets a color of brown to sake, and bad taste and smell as well.
In addition, manganese, heavy metals does not give a good effect on the quality of sake.
Breweries used to be located on good water obtainable land, but now, it is difficult to get good water due to the Environmental destruction.
We are lucky to use plenty of subsoil water from Orizumebasenkyo for Nanbu Bijin sake.
Water for preparation
|code||well water in side|
Conditions for brewing water
|color||Colorless and transparent|
|pH||Neutral or slightly alkaline|
ⅼess than 0.02ppmIdeal for no detection
ⅼess than 0.02ppm
Best if not included
|organic substance||ⅼess than 5ppm|
less than 0.5ppm
Conditions for normal water as reference.
Please check and see the difference between our water and normal.
|Normal water Analysis table|
|Iron||ⅼess than 0.3ppm|
|Manganese||ⅼess than 0.3ppm|
|Organic substance||ⅼess than 10ppm|
|CHLOR||ⅼess than 200ppm|
|Calcium, Magnesium,etc||ⅼess than 300ppm|
|ⅼess than 10ppm|
|pH||More than 5.8 ⅼess than 8.6|
|Bacteria in general||ⅼess than 100 per 1ml|