By Jessica Furui, Sake Sommelier - Ozumo, SF Water keeps such a holy place in sake making. And for centuries, brewers didn’t exactly know what it was about the water that made good sake. They just knew that good water made good sake. Only after scientific advancements did they realize that water high in potassium, potash, calcium and magnesium was holier than water without the proper presence of these elements. These minerals provide the necessary nutrients for excellent propagation of koji (Aspergillus oryzae), the mold responsible for converting starch to sugar. These minerals also promote a strong and robust shubo, the yeast starter. These two steps are vital to the rest of the fermentation process. Ultimately, the delicate balance of minerals in water can either make or break your sake.

By Jonathan Yaffe Article from Issue Five In the Japanese world of alcoholic tradition, there is very little room for supplementing historical continuity with modern novelties. The imbibing of sake, for example, is surrounded by certain procedural expectations: never pour your own cup; sip – don’t shoot – out of a small glass or ceramic cup; kanpai before drinking; and drink at the correct temperature. One cannot imagine the reaction of the ojiisan (Japanese grandfathers) when a group of fresh-off-the-boat American fraternity brothers on vacation proposed teaching the octogenarian regulars in the tiny bar in Fukuoka how to properly do a sake bomb.