Bottling water (binzume yosui)

Bottling water (binzume yosui) refers to the water used in the bottling stage of sake production. It is broadly divided into three categories: water for washing bottles, water for diluting sake (warimizu), and water for miscellaneous uses. 1. Bottle-washing water: Water used to clean bottles, which is important for maintaining cleanliness. To ensure the quality of the sake, the inside of each bottle must be free of bacteria. 2. Dilution water (warimizu): Water added to sake, such as Junmai, to adjust its alcohol content. It helps balance drinkability and flavor. 3. Miscellaneous-use water: Water used for the various tasks that arise during the brewing process, such as cleaning tools and equipment. It plays an indispensable role in sake making. Because bottling water directly affects the quality and flavor of sake, clean, high-quality water is required. Differences in the source and composition of the water are reflected in the finished sake, so each brewery (owner) is very particular about choosing its water.