Different from the Chinese continent, water in almost all districts in Japan is medium-hard water, although there is a slight difference depending on the district, and, since the content of iron and manganese that spoils the taste is small, it is suitable for brewing.
中国大陸とは違い、日本の水は各地によって小差はあるもののほとんどが中硬水であり、香味を損ねる鉄分やマンガンの含有量が少ないので、醸造に適していると言える。