地域観光資源の 多言語解説文データベース

Sake Brewing and the Fushimi Springs

Sake cannot be made without a plentiful supply of water. In its finished form, sake is roughly 80 percent water, so the importance of the purity and quality of the water cannot be overemphasized. Unlike grapes, which are full of liquid, steamed rice is solid. For this reason, a lot of water must be added to create a suitable mash. The volume of water used in all the parts of the sake-brewing process—including washing, soaking, and steaming the rice—adds up to more than 30 times the weight of the rice itself.

Since time immemorial, Fushimi has been blessed with water that bubbles up through layers of granite and clay. As the water percolates upward, much of its iron content is filtered out—iron colors the sake and strongly degrades its taste and fragrance. Fushimi spring water does potassium, which supports yeast propagation and encourages the development of the kōji mold.

Because Fushimi breweries mostly make rounded, mellow sake from this soft water, Fushimi sake is known as onnazake, or “female sake.” Brewers in other parts of Japan, like Nada in Hyogo Prefecture, use harder spring water to make sake that is known as otokozake, or “male sake.”

清酒釀制與伏見泉水

釀制清酒離不開豐沛的水源。清酒的含水量為80%，因此水的純淨度對清酒的品質至關重要。與富含果汁的葡萄不同，蒸熟的米是固體，必須添加大量的水才能做出合適的酒醅。米清洗、浸泡、蒸煮等所有釀制工序中的用水總量，是米自身重量的30多倍。

自古以來，伏見就備受水的恩澤。地表的多重黏土層和砂礫層可過濾大部分會讓清酒顏色變深且損害其風味的鐵質，而泉水富含的鉀卻能幫助酵母繁殖，促進麴菌生長。

伏見的釀酒廠大多採用這種軟水釀制清酒，口感柔和，故以「女酒」著稱。而其他地方的釀酒廠，如兵庫縣的灘（地名）等地，大多使用粗澀的硬水，故被稱為「男酒」。

清酒酿制与伏见泉水

酿制清酒离不开丰沛的水源。清酒的含水量为80%，因此水的纯净度对清酒的品质至关重要。与富含果汁的葡萄不同，蒸熟的大米是固体，必须添加大量的水才能做出合适的酒醅。大米清洗、浸泡、蒸煮等所有酿制工序中的用水总量，是大米自身重量的30多倍。

自古以来，伏见就备受水的恩泽。地表的多重黏土层和砂砾层能过滤掉大部分会让清酒颜色变深且损害其风味的铁质，而泉水富含的钾，则可帮助酵母繁殖，促进曲霉菌生长。

伏见的酿酒厂大多采用这种软水酿制清酒，口感柔和，故以“女酒”著称。而其他地方的酿酒厂，如兵库县的滩（地名）等地，更多使用粗涩的硬水，被称为“男酒”。