兵庫県·特産品
Miyamizu
The famous water that supports the sake brewing of Nada is Nishinomiya's Miyamizu. It is said that during the Tempo era (1830s), Tazaemon Yamamura of Sakura Masamune noticed that even when brewing sake in the same way at breweries in Nishinomiya and Uozaki, the sake from Nishinomiya was superior, and he traced the reason to the water, marking the beginning of Miyamizu. This hard water, rich in potassium and phosphorus but low in iron, became the decisive factor in creating the crisp, dry 'Nada no Otokozake' (manly sake of Nada). After its discovery, breweries scrambled to obtain Miyamizu, so much so that a business called 'Mizuyas' (water merchants) emerged to sell the water. Please take a moment to reflect on this miraculous water that has supported Japan's number one sake-producing region while enjoying a glass.
Record it after reading
