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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