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Kokorokiyomizu is slowly and carefully processed in the Ise village of Kahada, yielding the mineral-rich water that becomes Kokorokiyomizu.
Although there are many delicious waters in Japan, the vast majority of regional waters are soft waters. Due to violent seismic movement and fast flows, these waters have less time to absorb minerals from underground, and it is rare to find a “hard” water rich in minerals such as Kokorokiyomizu.
Kokorokiyomizu is recommended for a generation experiencing increasing Westernization of diets and a tendency to lack sufficient minerals gained from food alone.
Since Kokorokiyomizu is a “hard” water, with a high mineral content, it can be enjoyed as an ingredient not only in Western dishes such as meats and pastas, but also for steaming rice and brewing coffee and tea, as well as mixing water with other drinks.
Hard water is also believed to be generally useful for the replenishing of the body’s mineral stores after exercise. Those unused to hard water are advised to rehydrate in several steps, rather than all at once.
A rare Japanese-sourced mineral-rich hard water.
| Energy | 0kcal |
|---|---|
| Protein | 0g |
| Fat | 0g |
| Carbohydrates | 0g |
| Sodium | 0.51mg (Salt equivalent 0.001g) |
| Calcium | 9.00mg |
| Magnesium | 0.71mg |
| Potassium | 0.14mg |
| Acidity (pH) | 7.5 |
| Hardness | 254mg/ℓ |
*Hardness standards are based on World Health Organization (WHO) standards
| Place of origin | Iitaka-cho, Matsusaka-shi, Mie Prefecture |
|---|---|
| JAN Code | 4571489170028 (Kokorokiyomizu 330 ml) 4571489170004 (Kokorokiyomizu 500 ml) 4571489170035 (Kokorokiyomizu 1 L) 4571489170011 (Kokorokiyomizu 2 L) |
| Expiration date | Unopened product is good for two year after production. Please refrigerate and consume the product promptly after opening. |
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