TOP PAGE ＞ WATER
During the Meiji 33 era, when the Kobe waterworks were founded, the archive reservoir was built.
Currently we blend with the water of Lake Biwa · Yodo River water system, but
At the time of completion, we supplied water to Chuo Ward and Hyogo ward through the Kitano water purification plant and so on.
Grace of Rokko Mountain
Mizuyoshi 's water is made of Rokko Mountain' s Maya Mountain as its water source, and from the height of its water quality, it is also receiving designation of "100 famous waters" from the Ministry of the Environment.
The rock of Mt. Rokko is granite, and in the surface layer fine granite sand that allows water to pass well is deposited, but under this soil the water flowing layer is well breathable, oxygen is dissolved in water to make tasty water I will.
Mizuyama's water and so on are made from the Rokko mountains of Malayama as its water source, and from the height of its water quality, we are also receiving designation of "100 famous waters" from the Ministry of the Environment.
It is tasty and difficult to handle.
It is said that the water in Kobe is delicious and difficult to stick to because the rain water falling on the Rokko Mountain takes up the rich mineral of the forest while it passes through the weathered formations of the granite and appears as spring water It is thought.
I used the water springing at the time of the tunnel construction of the Shinkansen as "Kobe Water", I got the evaluation until I got a gold prize in the international contest.
Foreigners loved by calling water
It seems that reputation was good not only for people in local Kobe but also for foreigners calling in Kobe, which loved the taste of the water in Kobe.
Loading water from the port of Kobe into the ship, leaving the harbor and drinking deliciously over the equator, the water in Kobe became world famous.
However, it is no longer a foreign ship to use daikiki as drinking water.
Water to nourish sake
It is said that around 1840, Sakura Masami, 6th generation owner, Yamadera Omiya, discovered "Miya".
According to the place told, although sake at Umizaki (Kobe city Higashinada Ward) was originally supposed to be less than that of Nishinomiya, transporting Nishinomiya's "Miyuzu" to Uozaki and using it for sake brewing, a gem that can not sink I heard that it was completed.
As seen in Fushimi in Kyoto which is a typical site of sake brewing in Japan, soft tender soft water is often used for brewing in general, but in Nada Gogo there is a use of hard water with a lot of minerals It is creating a taste. Moreover, "Miya" has a small amount of iron, which causes a drop in quality, although it contains a large amount of phosphorus ingredients, it can be said that water exists just for sake.
