Miyamizu (Nada's renowned brewing water)

Miyamizu is a medium-hard brewing water used in the Nada Gogo (the Five Districts of Nada) in Hyogo Prefecture, and is known as being especially well suited to sake brewing. The water originates from subterranean flow from rivers of the Rokko mountain range. It contains extremely little iron and is rich in a variety of minerals, including potassium, calcium, and phosphorus. These components support the growth of koji and yeast, and so contribute to higher sake quality. The name Miyamizu is a shortened form of what was once called "the water of Nishinomiya" (西宮の水), and refers in particular to water that wells up to the southeast of a shrine in Nishinomiya. The granite soil of this area filters the water and removes impurities, yielding clear, high-quality water. The location near the sea is also said to give the water a moderate mineral balance, which is a factor in bringing out umami and a sharp, dry character in the sake. In the Tenpo era (1830-1844), at the end of the Edo period, the influence of brewing water composition on sake quality was first clarified. Since then, Miyamizu has gained renown as the water behind "Nada no Otokozake" (灘の男酒, Nada's "masculine sake"), and the region has become famous as a production area for dry sake in particular. The well known as "Umenoki Ido" (梅の木井戸), the birthplace of Miyamizu, still remains today and carries on the tradition. In this way, Miyamizu has established its position as an important element of sake brewing.