In sake brewing, fermentation begins when steamed rice, koji, yeast, and water come together.
Among these, water plays a decisive role.
The soft, mineral-balanced groundwater of Saijo supports slow, stable fermentation, producing sake with clarity and elegance.
Clear water flowing quietly beneath the town has supported sake brewing here for generations—long before modern science could explain why it worked so well.
日本酒の発酵では、水質が味わいを大きく左右します。
西条の地下水は、穏やかな発酵を促し、バランスの良い酒を生み出します。
