Answers.Body: <p>I can only speculate, but natural sources of water have varying levels of dissolved minerals which could influence flavor.</p>
  
Answers.ContentLicense: CC BY-SA 4.0
Answers.CreationDate: 2023-07-21T16:29:42.717Z
Answers.LastActivityDate: 2023-07-21T16:29:42.717Z
Answers.UserDisplayName: Eric S
Body: <p>There are many different types of sake, each having own unique flavor profile and characteristics. Some <a href="https://www.sakesocial.com/blogs/guide/types-of-sake" rel="nofollow noreferrer">types of sake</a> are:</p>
  <ol>
  <li>Junmai-shu: This is a type of sake made with only rice, water,
  yeast, and koji. It has no added alcohol or sugar, and tends to have
  a rich, full-bodied flavor.</li>
  <li>Honjozo-shu: This type of sake is in a similar to
  junmai-shu, but with a small amount of distilled alcohol added to
  it. This gives it a lighter, smoother flavor.</li>
  <li>Ginjo-shu: This is a premium type of sake made with highly polished
  rice, which gives it a more delicate, fruity flavor. It is fermented
  at lower temperatures than other types of sake, which helps to
  preserve its aroma and flavor.</li>
  <li>Daiginjo-shu: This is the highest-quality type of sake, made with
  the most highly polished rice. It has a very delicate, complex
  flavor and aroma, and is often served chilled.</li>
  <li>Nigori-shu: This is an unfiltered type of sake that has a cloudy
  appearance. It is sweeter and creamier than other types of sake, and
  is often served as a dessert sake.</li>
  </ol>
  <p>The flavor and characteristics of each type can vary. How does the water source affect the flavor of the sake?</p>
  
Comments.ContentLicense: CC BY-SA 4.0
Comments.CreationDate: 2023-07-26T21:06:48.290Z
Comments.Text: What is the reason for adding all of that context, to then simply make a statement "depending on factors such as ... the water source", and making that your question right after? Other than the title of your question, what you wrote, or copied from elsewhere (don't forget to attribute to prevent plagiarism if you did) Is irrelevant.
Comments.UserDisplayName: Steven Jeuris
Tags: <flavor><sake><water>
Title: How does the water source affect the flavor of the sake?
UserDisplayName: Arunabh
ThreadText: # How does the water source affect the flavor of the sake?
  
  (Asked by: username_0 on 2023-07-21)
  
  There are many different types of sake, each having own unique flavor profile and characteristics. Some [types of sake](https://www.sakesocial.com/blogs/guide/types-of-sake) are:
  
  1. Junmai-shu: This is a type of sake made with only rice, water,
     yeast, and koji. It has no added alcohol or sugar, and tends to have
     a rich, full-bodied flavor.
  2. Honjozo-shu: This type of sake is in a similar to
     junmai-shu, but with a small amount of distilled alcohol added to
     it. This gives it a lighter, smoother flavor.
  3. Ginjo-shu: This is a premium type of sake made with highly polished
     rice, which gives it a more delicate, fruity flavor. It is fermented
     at lower temperatures than other types of sake, which helps to
     preserve its aroma and flavor.
  4. Daiginjo-shu: This is the highest-quality type of sake, made with
     the most highly polished rice. It has a very delicate, complex
     flavor and aroma, and is often served chilled.
  5. Nigori-shu: This is an unfiltered type of sake that has a cloudy
     appearance. It is sweeter and creamier than other types of sake, and
     is often served as a dessert sake.
  
  The flavor and characteristics of each type can vary. How does the water source affect the flavor of the sake?
  
  **Tags:** flavor, sake, water
  
  > **Comments:**
  > **username_1**: What is the reason for adding all of that context, to then simply make a statement "depending on factors such as ... the water source", and making that your question right after? Other than the title of your question, what you wrote, or copied from elsewhere (don't forget to attribute to prevent plagiarism if you did) Is irrelevant.  
  
  ---
  
  ## 1 answers
  
  ### Answer by username_2 on 2023-07-21. Score: 2 | Accepted answer
  
  I can only speculate, but natural sources of water have varying levels of dissolved minerals which could influence flavor.
  
  
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