Japanese Sake and Its Relationship with Water.

Water plays a crucial role in the production of sake,

 comprising approximately 80% of the total volume of sake. It is an essential ingredient in various aspects of sake production, including washing the rice, soaking the rice, cleaning equipment, adjusting tank temperatures, and providing boiler water. The quantity of water used in sake production can be as much as 30 to 50 times the weight of the polished white rice.

 Wash the rice.

Throughout the sake-making process, water has a significant impact on various stages. For instance, before steaming, rice undergoes a washing process, during which the rice's surface is polished, and it absorbs water. Therefore, the water used during washing rice can influence the taste of the rice itself, potentially affecting the quality of the moromi (fermentation mash) that is extracted from it.