Shikomi mizu (brewing water)

Shikomi mizu (brewing water) refers to the water used in sake brewing, particularly during the brewing (shikomi) process. Because this water has a major influence on the quality of the sake, a variety of conditions are considered when it is selected. In particular, it is important that it contain a moderate amount of the mineral components that yeast needs to grow, such as potassium and magnesium. Iron, manganese, and similar elements, which affect the color and flavor of the sake, should be absent as far as possible. Shikomi mizu is used together with steamed rice and koji, and is poured into the shubo (yeast starter) tank and the moromi (fermentation mash) tank. For this reason, it is an extremely important element that shapes the overall taste and aroma of sake.