Editing Sake (section)

===Water===
Water is involved in almost every major sake brewing process, from washing the rice to diluting the final product before bottling.  The mineral content of the water can be important in the final product. [[Iron]] will bond with an [[amino acid]] produced by the {{tlit|ja|kōji}} to produce off flavors and a yellowish color. [[Manganese]], when exposed to ultraviolet light, will also contribute to discoloration.  Conversely, [[potassium]], [[magnesium]], and [[phosphoric acid]] serve as nutrients for sake yeast during fermentation and are considered desirable.<ref name=water>{{cite web|last=Gauntner|first=John|title=How Sake Is Made|date=September 30, 2014|url=http://sake-world.com/about-sake/how-sake-is-made/the-water/|publisher=Sake World|access-date=January 1, 2016}}</ref>  The yeast will use those nutrients to work faster and multiply resulting in more sugar being converted into alcohol. While soft water will typically yield sweeter sake, hard water with a higher mineral content is known for producing [[Dryness (taste)|drier-style]] sake.

The first region known for having great water was the [[Nada-Gogō]] in [[Hyōgo Prefecture]]. A particular water source called {{tlit|ja|Miyamizu}} was found to produce high-quality sake and attracted many producers to the region.

Typically breweries obtain water from wells, though surface water can be used.  Breweries may use tap water and filter and adjust components.<ref name=water />