With respect to the taste of sake produced, roughly speaking, if soft water is used, so-called soft sake with delayed fermentation is obtained and, if hard water is used, hard sake with progressed fermentation is obtained.
造られる酒の味は、おおざっぱに言えば、軟水で造れば醗酵の緩い、いわゆるソフトな酒、硬水で造れば醗酵の進んだハードな酒になる。