Shikomi yosui (brewing water)

Shikomi yosui (仕込用水) is the water used in sake production together with steamed rice and koji. It is an essential element of sake brewing and has a significant influence on the taste, aroma, and quality of the sake. Because the quality and mineral composition of the water help define the character of a sake, each brewery (owner) selects its water by considering local water sources and their characteristics. Depending on the intended style, breweries use different types of water, such as water that gives a refreshing taste with a clean finish, or water rich in umami components.