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Sake Ingredients: The power of Water

The importance of water is difficult to overestimate. It’s second only to the brewer’s skill and as important as good rice and koji.  But honestly, given good water, a skilful toji can make excellent sake from even table rice. But I am not sure if even a genius of a toji can make a delicious sake from low-quality water.

At least there is a quote in the excellent Japanese Sake Bible by Brian Ashcraft as he asks Akira Tanaka, the director at Kinshi Masamune sake brewery if it’s possible to make good sake without good water: “Nope” he said promptly, “It’s impossible”.

Don’t forget, Sugidama Podcast now has a sponsor, London Sake, an excellent online sake store. London Sake has one of the widest selections of premium and craft sake available online today. They deliver across the UK and Europe, and with over 100 sake from 25 breweries, there really is something for everyone.

Using simple online tasting notes and sensible, affordable food pairings they help you find the perfect sake without any of the fuss. Listeners of the podcast can get a 10% discount Listen to the episode to get the magical code! London Sake: making sake simple.

Episode’s Content:

  • The importance of good water
  • What water is good?
  • Discovery of Miyamizu
  • Soft or hard water?
  • Gokosui – the ancient soft water
  • Sake of the episode: Hatsumago Densho Kimoto Honjozo

Sake mentioned:
Hatsumago Densho Kimoto Honjozo
Hatsumago Sake Brewery
London Sake

Music used:
Wirklich Wichtig (CB 27) by Checkie Brown

Just Arround the World (Kielokaz ID 362) by KieLoKaz


Vocal: Svetlana


Alex is a London-based sake blogger, podcaster, IWC Sake judge and sake advocate. He is a publisher of the Sugidama Blog website and a host of the Sugidama Podcast. Alex has an International Kikisake-shi (Sake Specialist) qualification from SSI (Sake Service Institute). He sees his mission as expanding the awareness of Japanese sake among as many people as possible and helping the growing community of sake lovers to bring together beautiful Japanese sake and non-Japanese food as a way to build a better understanding between our cultures.

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