How is Sake Made?---The Water

In a previous blogpost, I wrote about How is Sake Made?---The Rice. I am learning and appreciating that Sake making is a very complicated procedure. It's easy to overlook the importance of clean water in sake making but it is an integral part of sake making and here are some of the reasons why:
The Water

• An abundance of clean water is key to sake making
• The process of washing and steaming the rice, brewing, and diluting all use water therefore, a good source of water is indispensible to sake brewing
• The sake brewing process requires approximately 10 times more water than rice
• The hardness of the water has a huge impact on the fermentation process. Soft water makes a light flavored sake, while slightly harder water brews a structured and full-bodied sake.
• Japanese people see the presence of a sake brewery as an indicator of excellent natural water in the area

Water, therefore is one of the key ingredients in sake making.
References:
1. How is Sake Made?
2. Harper, Philip, The Book of Sake A Connoisseur's Guide, Kodansha International, 2006.