{"id":70,"date":"2017-01-23T01:16:13","date_gmt":"2017-01-22T16:16:13","guid":{"rendered":"http:\/\/localhost\/nanbubijin\/?page_id=70"},"modified":"2022-10-06T19:54:17","modified_gmt":"2022-10-06T10:54:17","slug":"water","status":"publish","type":"page","link":"https:\/\/www.nanbubijin.co.jp\/en\/kodawari\/water\/","title":{"rendered":"Water"},"content":{"rendered":"\n

We can use the plenty of subsoil water from Orizumebasenkyo.<\/h4>\n\n\n\n

It consists about 80% with water in the components of the 1 Sho-Bottle (1.8 liters).<\/p>\n\n\n\n

All brewery has their prides for water, fostered by a rich natural environment.<\/p>\n\n\n\n

We are blessed land with water benefits.<\/p>\n\n\n\n

We can use the plenty of subsoil water from Orizumebasenkyo in Prefectural Natural Park<\/p>\n\n\n\n

We have own well of about 5m depth out of boiling in our sake brewery.<\/p>\n\n\n\n

It is surprising to tell you that the color of water springs out is \u201cazure blue\u201d.<\/p>\n\n\n\n

\"\u6298\u722a\u99ac\u4ed9\u5ce1\u306e\u4f0f\u6d41\u6c34\"<\/figure>\n\n\n\n

This subsoil water is classified as medium hard water.<\/p>\n\n\n\n

Calcium, phosphorus, and magnesium promote the growth and fermentation of yeast and koji, rice malt and these ingredients help make the full-bodied sake<\/p>\n\n\n\n

On the other hand, Iron is representative elements of the harmful ingredients for the brewing water<\/p>\n\n\n\n

Iron gets a color of brown to sake, and bad taste and smell as well.<\/p>\n\n\n\n

In addition, manganese, heavy metals does not give a good effect on the quality of sake.<\/p>\n\n\n\n

Breweries used to be located on good water obtainable land, but now, it is difficult to get good water due to the Environmental destruction.<\/p>\n\n\n\n

We are lucky to use plenty of subsoil water from Orizumebasenkyo for Nanbu Bijin sake.<\/p>\n\n\n\n

Water for preparation Analysis table<\/th><\/tr><\/thead>
code<\/td>well water in side<\/td><\/tr>
pH<\/td>6.89<\/td><\/tr>
organic substance<\/td>2.3<\/td><\/tr>
CHLOR(ppm)<\/td>38.1<\/td><\/tr>
Iron(ppm)<\/td>0<\/td><\/tr>
Silicic acid<\/td>49.4<\/td><\/tr>
hardness<\/td>2.5<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

<\/p>\n\n\n\n

Conditions for brewing water<\/th><\/tr><\/thead>
color<\/td>Colorless and transparent<\/td><\/tr>
smell<\/td>not abnormal<\/td><\/tr>
Taste<\/td>not abnormal<\/td><\/tr>
pH<\/td>Neutral or slightly alkaline<\/td><\/tr>
Iron<\/td>\u217cess than 0.02ppm
Ideal for no detection<\/td><\/tr>
manganese<\/td>\u217cess than 0.02ppm
Best if not included<\/td><\/tr>
organic substance<\/td>\u217cess than 5ppm<\/td><\/tr>
Nitrite-nitrogen<\/td>No detection<\/td><\/tr>
Ammoniacal-nitrogen<\/td>No detection<\/td><\/tr>
Bacteria acidity<\/td>less than 0.5ppm<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

Conditions for normal water as reference.
Please check and see the difference between our water and normal.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Normal water Analysis table<\/th><\/tr><\/thead>
Hardness<\/td>2.26<\/td><\/tr>
Iron(ppm)<\/td>0.0018<\/td><\/tr>
Manganese(ppm)<\/td>0<\/td><\/tr>
pH(ppm)<\/td>7.24<\/td><\/tr>
Organic substance(ppm)<\/td>1.9<\/td><\/tr>
CHLOR(ppm)<\/td>20.51<\/td><\/tr>
Silicic acid(ppm)<\/td>18.80<\/td><\/tr>
Potassium(ppm)<\/td>9.30<\/td><\/tr>
Magnesium(ppm)<\/td>0.01<\/td><\/tr>
Calcium(ppm)<\/td>0.02<\/td><\/tr>
Sodium(ppm)<\/td>115.00<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

Water quality standards<\/th><\/tr><\/thead>
Iron<\/td>\u217cess than 0.3ppm<\/td><\/tr>
Manganese<\/td>\u217cess than 0.3ppm<\/td><\/tr>
Organic substance<\/td>\u217cess than 10ppm<\/td><\/tr>
CHLOR<\/td>\u217cess than 200ppm<\/td><\/tr>
Calcium, Magnesium,etc<\/td>\u217cess than 300ppm<\/td><\/tr>
Nitrate-nitrogen
Nitrite-nitrogen<\/td>		\u217cess than 10ppm<\/td><\/tr>
pH<\/td>More than 5.8 \u217cess than 8.6<\/td><\/tr>
Bacteria in general<\/td>\u217cess than 100 per 1ml<\/td><\/tr><\/tbody><\/table><\/figure>\n","protected":false},"excerpt":{"rendered":"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…","protected":false},"author":2,"featured_media":5451,"parent":13,"menu_order":11,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-70","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nanbubijin.co.jp\/en\/wp-json\/wp\/v2\/pages\/70","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nanbubijin.co.jp\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.nanbubijin.co.jp\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.nanbubijin.co.jp\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nanbubijin.co.jp\/en\/wp-json\/wp\/v2\/comments?post=70"}],"version-history":[{"count":0,"href":"https:\/\/www.nanbubijin.co.jp\/en\/wp-json\/wp\/v2\/pages\/70\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.nanbubijin.co.jp\/en\/wp-json\/wp\/v2\/pages\/13"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nanbubijin.co.jp\/en\/wp-json\/wp\/v2\/media\/5451"}],"wp:attachment":[{"href":"https:\/\/www.nanbubijin.co.jp\/en\/wp-json\/wp\/v2\/media?parent=70"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}