Hiroshima’s Tap Water to Be Used for Sake Production to Prove How Delicious the Water Is
HIROSHIMA — The Hiroshima city waterworks bureau and a local liquor retailer are collaborating to produce sake using the city’s tap water to highlight the water’s delicious taste.
Hiroshima city waterworks bureau and a local liquor retailer, Sake-Show YAMADA Inc., are partnering to produce sake using the city's tap water to showcase its exceptional taste. The bureau aims to offer the sake in its tax-deductible furusato nozei donation program and potentially sell it at their shops. A signing ceremony took place in mid-June, with both parties pledging to collaborate on the project.
Shigeru Masuhara, the bureau director, expressed hope that the initiative would highlight the value of tap water and boost interest in the water supply system. The sake, named "Chuya o okazu" after a phrase by Lt. Gen. Gentaro Kodama, was praised for its fruity flavor and pleasant aroma when sampled last autumn. The city's tap water, known for its low calcium and magnesium levels, contributes to the sake's mellow taste.
Rice for sake production and water for brewing determine the drink's flavor. The partnership will involve using tap water in the rice soaking and fermentation mash, with the brewery handling label design and pricing. The sake will be distributed as gifts for the hometown tax donation system and potentially for sale at Sake-Show YAMADA shops. Profits from sales will support the conservation of nearby mountain forests.
Written by urgent.news from The Japan News by The Yomiuri Shimbun's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
