Water & Soil

Fushimi, in southern Kyoto, is considered the city's sake district, with nearly forty breweries clustered around the Horikawa River. The groundwater here, known as Fushimizu, is usually described as soft, though some sources call it medium-hard. Sake literature cites a hardness around 40, compared to roughly 180 for the Miyamizu water used in Nada near Kobe. These figures come from sake-making tradition rather than beer analysis.

Why does this matter? Minerals serve as food for yeast. The mineral-rich water from Nada nourishes it well, so fermentation proceeds quickly and vigorously, giving the sake a more robust, dry character. The softer Fushimizu slows the yeast down, yielding a sake considered mild and round. This rule only partially applies to beer, since most breweries today adjust their water anyway, softening it or adding salts as needed.

Kyoto sits in a basin surrounded by mountains. Beneath the city lies groundwater that tea houses, tofu makers, and sake brewers have drawn on for centuries. Soft water provides a good foundation for pale, delicate beers. That said, nothing is set in stone, and many craft brewers choose their water based on the recipe at hand.

North of Osaka lies Minoh, known for its park with waterfalls, vibrant autumn foliage, and wild monkeys. This is home to Minoh Beer, and the surrounding landscape shapes the impression visitors take away from its beers.

The region's climate is hot and humid in summer, cool in winter. Fermentation and storage therefore require cooling, and cold draft beer is more than just a matter of taste in the height of summer. The cellars of the sake houses once served the same purpose, keeping fermentation steady and calm.