Minerals in your water and how it affects your Sake.

October 5, 2017

 

To understand how a Sake tastes you need to know how minerals in your brewing water affect it.

 

So first I have a quick high school chemistry lesson. The lower the PH of a fluid the more acidic it is, the higher the PH the more Alkaline it is.

 

Adding or removing minerals in your water will affect your Sake outcome. Magnesium, calcium, phosphates, and potassium are all minerals that can influence the taste of the Sake. I am not saying go out and buy these add-ins and dump them into your Sake water, but a lot of Sake recipes talk about adding Epsom Salts to the brew and never explain why?  Start out using regular distilled water. That is your baseline Sake. Move up from there, but learn in that environment first. By removing the variables you can reduce possible Sake brews not tasting as you thought they would.

 

If you liked this article let me know by becoming a member of the forum. Check out the rest of www.greenlysake.com and become a member of the Sake community by joining the Sake forum to give or get advice, buy or sell used brewing equipment, find out the latest tech, and find the nearest Sake tastings and festivals around the world. Thanks for reading my articles! 

 

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