by Takuya Horiuchi
It was late 19th century when Shinshichi Koyama, founder of Koyama Brewery,
discovered the spring nearby Arakawa River in northern part of Tokyo. He found
the water well fit for Sake brewing, and Koyama Brewery now remains as only Sake
brewer in Tokyo metro area.
At Koyama Brewery, spring water was used for
brewing until 1941, but today it is well water which is pumped up from 130m
underground.
The water is said to origin itself in Chichibu Mountains.
Inside the factory, one can see the pumped water stored in large tank waiting to
be brewed for fine Sake. Location: 26-10, Iwabuchimachi, Kita-ku, Tokyo
Transportation: 5 minutes
walk from "Akabane Iwabuchi" station on Tokyo Metro Nanboku Line, or 15 minutes
walk from JR "Akabane" station.
Contact: Koyama Brewery 81-(0)3-3902-3451
Courtesy of our Affilate: Global Water K.K.
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The Water Connoisseur
