Some people compare the raw materials for winemaking to the meat of the wine, the water used for winemaking to the blood of the wine, and the koji to the bones of the wine; then the winemaker’s skill and dedication should be the soul of the wine; Japanese sake is no exception. In addition to the innate climatic and environmental conditions, the quality of the water and the quality of the rice are all indispensable factors. If distinguished by the nature of water, there are two representatives of Japanese sake. One is Nada sake made from "hard water", commonly known as "men's sake", and the other is Kyoto Fushimi sake brewed from "soft water", which is commonly known as "men's sake". It is "women's wine", the former is like Japanese wine, white snow, white crane, etc.; the latter is like laurel crown. The raw material rice of Nippon Sheng is Japan's most famous Yamada well, and the water used is "Miyamizu". The characteristics of its wine are that it is not easy to change color and has a light and mellow taste.

BOX The difference between hard water and soft water lies in the amount of minerals (calcium, phosphorus, potassium, iron) contained in the water. Hard water has more minerals and soft water has less.