For the past year, I’ve been involved as the media coordinator for the Bishu Biken Yamanashi Project.
Unlike sake terroir discussions that tend to focus on rice, this project highlights a fresh perspective: exploring the role of water through a geological lens. To share this approach, I contributed an article to SAKE Street.
It’s common to hear brewers proudly mention, “We use spring water from our own backyard,” but where that water actually comes from—its true source—is something that can only be revealed through expert analysis.
You can find the full report and presentation materials here: