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Sake taste differs by the water difference.

Kobe (Nada) is known as dry sake taste which goes well with soy sauce, which is made by hard, high mineral contained water.

Kyoto (Fushimi) is known as sweet sake taste which goes well with gentle Kyoto cuisine which is made by soft underground water. It is also used in the tea ceremony enables the bitter Matcha tea to become gentle and mild taste.

In Kobe, limited brewers are using this hard water which is called ‘MIYAMIZU’ to brew, and you can find authentic dry Nada taste sake in especially in our ‘NISHINOMIYA TOUR’, starts from 10 AM.

(We recommend the Nishinomiya tour for ‘dry taste’ not Kobe because, our Kobe tour breweries are relatively sweet taste which is trendy taste)

In Kyoto, you can taste in many place by free and many brewers are using the soft Fushimi water to brew.

Want to try dry taste? Join our Nishinomiya tour!

Want to try sweet taste and soft water? Join our Kyoto tour!