Kumimizu (brewing water)

Kumimizu (汲水) is the water used as brewing water (shikomi water) in sake making. It plays an important role when preparing the shubo (yeast starter) and the moromi (fermentation mash). Because good-quality kumimizu has a large influence on the flavor and aroma of sake, breweries draw it from carefully selected water sources. In traditional sake brewing, the quality of kumimizu is a key factor in determining the final taste of the sake.