Brewing water (Jozo yosui)

Brewing water (jozo yosui) refers to the water used in the sake-making process. It is classified into three types: water for washing and soaking rice, water for brewing (shikomi), and water for general use. Water for washing and soaking rice is used to wash polished rice and to let it absorb water, and it is important for maintaining the quality of the rice. Brewing water is used when actually preparing the moromi (fermentation mash) and helps support fermentation. Water for general use is used in a variety of settings related to brewing, such as cleaning and washing equipment. Because the quality and mineral composition of brewing water have a major influence on the flavor and aroma of the finished sake, brewers place particular importance on it.