Water: The Hidden Hero of Sake

Water might seem like a background player in the sake-making process, but it’s actually one of the most important ingredients. In fact, sake is about 80% water, so its quality can make or break the final product. Not only that, the same pristine water is required to wash, soak and steam the rice to prepare it for fermentation.

The water used in sake brewing isn’t just any water—it’s often sourced from natural springs, rivers, wells or snow melt near the brewery.

Japanese brewers are famously picky about their water, seeking sources with the perfect balance of minerals to enhance fermentation and flavour. Hard water, rich in minerals, can create bold and dry sakes, while soft water results in smoother, more delicate brews.

Breweries often have a deep connection to their local water sources, and some even build their entire reputation around them!

Next time you’re enjoying a bottle, take a moment to appreciate the role of water—it’s the silent hero behind every sip of sake.