Water
Water is our source of life, shapes our environment and is the spring of energy. Japanese water takes this lifeforce to a different level.
Naturally filtered over tens of thousands of years by volcanic rock and underground springs, Japanese water is the epitome of a mineral-rich, pollutant-free elixir. A vital ingredient in sake and tea, indigenous water greatly influences the brewing technique and premium style as a result.
With gourmet restaurants around the world giving rise to luxury water brands, Ikigai-shu revitalises an appreciation of bespoke Japanese water. Synonymous with elegance and sophisticated, we help transform your customers’ evening into a dining experience, elevated and enhanced by distinctive yet subtle mineral flavours.
Take no Tsuya
Established in 1895, Joyo Shuzo is the only brewery located in the Yamashiro region of Southern Kyoto. Surrounded by an abundance of nature’s blessings, their homeland has been covered in ume trees (Japanese plum) since ancient times and the region is also famous for its exceptionally soft subterranean brewing water. The brewery works closely with contracted local ume farmers, and sources both local rice like Kyoto Iwai, and specialty rice varietals from their respective prefectures such as Yamada Nishiki from Hyogo, in order to guarantee the best ingredients possible. The Toji (brew master) leads his kurabito (brewery workers) between the coldest months of the year, every day without resting to produce small batch, raw-bottled, unfiltered, bottle-aged sake with a fresh umami and crisp acidity brewed to bring out the flavours of food.