What is the name of the purified water used in sake production?

The term "sake water" is often used informally, but it is not the technical term commonly used in the industry for the purified water utilized in sake production. Instead, the focus is on the characteristics of water rather than a specific name. The quality of water is essential to the brewing process as it affects the taste and quality of the final product.

Water used in sake brewing is typically soft water, rich in minerals that benefit fermentation, particularly for the delicate flavors and aromas of sake. Soft water generally has lower concentrations of minerals, making it especially well-suited for sake production because it promotes a smoother fermentation process and enhances the overall flavor profile.

Understanding the importance of water in sake production allows brewers to select water sources that will lead to optimal brewing conditions, so while "sake water" may imply a specific product, the correct terminology aligns more with the quality and mineral content tailored for sake brewing.