Our Water Source

What makes good water for saké? Some minerals such as iron and manganese have adverse effects on saké quality and speed its aging process. The better regions for brewing saké in Japan have water with less than .02 mg/L of both iron and manganese. On the other hand, magnesium, calcium, phosphates, and potassium are great for saké, and are valued because they help supporting yeast and koji. Water sources for the City of Austin is received by the surface water from the Colorado River as it flows into Lake Austin. We then filter this water, removing any treatments that might occur which still allows for all the minerals to make a great saké.