In Japan, every sake brewery relies on its own unique brewing water (shikomi-mizu).
The mineral balance of this water—soft or hard, rich or subtle—directly shapes the character of the sake.
This well, known as Edo Tenpō I-sui, has been used since the late Edo period, and continues to supply the brewery with water that defines its style today.
In Saijō, the brewing water is exceptionally soft.
While soft water is often praised for its purity, it posed a challenge for early brewers.
With fewer minerals to support yeast activity, fermentation progressed slowly, requiring careful control and experience.
What began as a disadvantage ultimately shaped Saijō’s distinctive style—elegant, gentle, and finely balanced.
