In Itami, well-water was traditionally used for sake brewing, at the town’s Oimatsu sake brewery. The well-water is fetched from 95 metres below ground, and is a little harder than the water from Japan’s standard water supply.
The stone mortars in which the water is kept are used for polishing rice, and were stored in wine cellars throughout the town.
Because it is quality controlled, ensuring it meets the criteria for tap water, the well-water can be drunk. However, since its purity means it has not been heat-treated, it cannot be preserved, and thus should be consumed as soon as possible.
To this day, the area sees daily queues of people coming to try its refreshing water. Why not come and try some yourself?