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Saijo Environmental Association for Preserving
Mountains and Water 西条山と水の環境機構
西条山と水の環境機構 運営委員 広島大学国際センター研究員
博士(学術) 小倉 亜紗美 Asami Ogura, Ph.D
JENESYS(21世紀東アジア青少年大交流計画) Exchange program of Philippines students and Hiroshima University Students
April 16th, 2012
酒造りに必要なものは?
What is Sake made from?
Rice, water and rice malt
Rain
water water
groundwater
paddy field
well
pond
Sake breweries
Ryuou mountain Saijo city Zouga aria (rural area)
river
Where is the well water come from?
river
Rain
Rain
Rain
groundwater
The water from Ryuou mountain is using for
- making rice in North aria - brewing Sake in South aria
Saijo aria from Ryuou mountain
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Source water
Spring water of Ryuou
Zouga aria (rural areas), famous for brewer's rice
Paddy field of brewer's rice
東広島市造賀地区の減肥・減農薬栽培試験田
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Intermediate flow
evaporation rain
If it rains in the mountain,
infiltration
storage of water Surface current
quickly
Underground stagnant water
slowly
transpiration
Ryuou mountain
groundwater vein
Reservoir
Paddy field
well
<mixed sediment of rhyolite(流紋岩), granite(花崗岩) >
Moderately Calcium and Magnesium
●Spring water of Ryuou
=Soft water(20mg/ℓ)
<Saijo lacustrine sediment>
High Calcium and Magnesium
●Sake breweries aria =middle hardness water
(70-100mg/ℓ)
Sake breweries
Age of ground water watershed
areas of Kurose river
19 years 26 years
52years
19~52 years old
Aims: Conserve biodiversity and satoyama (managed woodlands or grasslands near human settlements), due to protect the mother water of Sake.
Saijo Environmental Association for Preserving Mountains and Water/ 西条山と水の環境機構
Ground work of mountain
The foundation of “Saijo/Preserving Mountains and Water” 「西条・山と水の基金」
From sales profit of 9 Sake
breweries,
1.8L of sake for 1 yen
酒1升につき1円を拠出
On this basis, we conduct various project!!
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■Recurrence relation of maintenance for mountain and making Sake
山の手入れが、保水力のある山をつくり、地下水を確保し、力のある水が川に流れ田に入り、良質の米ができ、
その水と米から西条の酒が生まれます
maintenance for mountain compost
Making Sake
Wood chip
Making brewer's rice
charcoal Purification
for river
The foundation of “Saijo/Preserving Mountains and Water”
River water, ground water
rural area Mountain Sake
Well soil-percolation capability of forests
well-conditioned forest
rice
Wood pellet
Fuel Food livestock
利き水体験
Water tasting
Spring water of Ryuou:
soft water(20 mg/ℓ)
Mother water of Sake :
Middle hard water (70-100 mg/ℓ)
Tap water : soft water(20-30 mg/ℓ)
Water from France:
Hard water(1468 mg/ℓ )
The end
Thank you for
listening!!
細菌や毒などが入っておらず安全なこと
残留塩素や有機物、臭いなどの水をまずくする 成分を含まないこと
大腸菌などが入っていないこと
ミネラルや酸素や二酸化炭素など水をおいしく する成分をバランスよく含むこと
(硬度が50くらい)
適度な水温(10~15℃)であること
おいしい水の条件