Tokyo brewer challenges sake's fixation on famous water

Key facts

• Tokyo Port Brewery is producing sake in central Tokyo using tap water and air moisture.
• This challenges the traditional belief that specific water sources are crucial for sake quality.
• The brewery aims to redefine the concept of terroir in sake production.
• The "Tokyo Sake Challenge 2026" recognized numerous sake producers, including international entries.

Tokyo Port Brewery, located in the heart of Tokyo, is pioneering a new approach to sake production by utilizing tap water and moisture captured from the air. This method directly challenges the long-held belief in the sake industry that specific, high-quality water sources are indispensable for creating exceptional sake. President and master brewer Yoshimi Terasawa is at the forefront of this innovation, aiming to redefine the concept of terroir in sake making.