HAKUTSURU SAKE Home Hakutsuru Japan
Products Guide
Enjoying Japanese Sake
Various Ways to Enjoy Sake (Cocktail & Others)
Japanese Food Recipes (With Japanese "Sake")
Contrasts in Sake Brewing
The Yomoyama Story
The Hakutsuru Mini-Dictionary
Q & A
The Hakutsuru Sake Brewery Museum
The Hakutsuru Fine Art Museum
Company Profile
Mail to Us
Yomoyama Story
Yomoyama Story


That it was possible for the reputation of "sake" from the Nada region to spread all over Japan as "sake" descending to Edo, was perhaps due to the discovery of "miyamizu (said to be the best water used to make 'sake')" whatever one says, although a large part can be attributed to the techniques of the "Tamba toji".

"Miyamizu" is well water that is raised from a particular underground well within Nishinomiya city. So, about when and in what way was this "miyamizu" discovered?

The era was the last stage of the Edo period. Yamamura Tazaemon who made "sake" in Nishinomiya and nearby Uozaki, was well aware that the "sake" making rice superior to the "sake" of Uozaki. Although he would use the same "sake" making rice and replace all of the tools in Uozaki, all of this was done to little or no effect. In the next year, he switched the employees of both places and made "sake", but still the "sake" of Nishinomiya was superior. Then, he decided to transport the well water of his "ume no ki 'kura'" from Nishinomiya to Uozaki. With that water, superb "sake" resulted on a par with the "sake" of Nishinomya.

After this, Yamamura Tazaemon began to transport the water of the "ume no ki" well from his "ume no ki 'kura'" to Uozaki. The result was that superior "sake" could now be made thanks to the water, and the product had a big reputation even in the markets of Edo.

Learning of this, other "sake" makers began to compete and to purchase water from the wells of Nishinomiya, and this is said to have led to its extensive use. The "ume no ki" well was therefore the well of the origin of "miyamizu", and Yamamura Tazaemon was recognized as the discoverer. At present, a monument carved with "Miyamizu Hasshou no Chi (Location of the Origin of Miyamizu)" atands tall at the location where the "ume no ki" well was once used.

In addition, from this period, original business began, i.e., "mizuya (water houses)" that would sell well water to "sake" makers who did not have a "miyamizu" well, and natural well water was sold as products. At first, this water was called "Nishinomiya no mizu (water of "Nishinomiya)" but the name was subsequently changed to "miyamizu".

In 1962, Dr. Takemura, a young researcher at Hakutsuru, studied "miyamizu" over a period spanning 10 years and published the results as his Doctoral thesis ("Research on water for 'Sake' brewing").

Because the qualities of "miyamizu" are well known, at present, a number of "sake" makers are preserving and using the water for "sake" making in collaboration. In addition, there is a "miyamizu" preservation and fact-finding committee that surveys and controls the "miyamizu" wells. In this way, through the achievements of our predecessors, the wonderful "sake" of Nada can be distributed.

Location of the origin of "miyamizu"

Back Next


Changes to your settings may have to be made if characters or symbols are unable to be viewed on your computer. The unauthorized copying and/or use of any of the artwork at this site (compositions, photographs, pictures, etc.) in part or in whole are strictly prohibited.
Copyright© 2000-2019 HAKUTSURU SAKE BREWING CO.,LTD.