Main page ＞Sapporo's water
| ■ Sapporo's water
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Sapporo's tap water is often said to be good. People from Tokyo always say that it almost does not taste chlorine. This is due to the high quality of the water in itself. The drawing points are the dams of Hoheikyo and Jozankei which are located in the Shikotsu-Toya National Park and above which nobody lives. That is why there is no need to use a high quantity of chlorine to kill bacteria. According to the Sapporo Water Service Association, "the water is particularly good between May and June". The reason is snow melt. The snow thaws and the water runs through mountains and forests and thus gets well-balanced in minerals. The Sapporo City’s news letter Koho Sapporo speaks, in its 2002 summer holiday special edition for children, of "the good reputation of the water of Sapporo", quoting a survey of the Sapporo Consumers Association. The quantity of calcium, magnesium or potassium is neither too much nor too little. "Since the water of Sapporo has a perfect balance in minerals, it has a rich and smooth taste and is as good as the mineral waters that are sold in shops" points the same article. Before tap water became available, the people of Sapporo used to draw water from wells. Underflows of the Toyohira run on the left side of the river, the central part of Sapporo. At the end of the 19th century, it was not necessary to dig deeply into the ground to find high quality water. That is why people started to settle in Sapporo. Even today there are a lot of factories and buildings that use this underground water. The very reason why beer factories and sake companies were built in the center of Sapporo during the first period of the exploitation of Hokkaido is that it was easy to draw water from the underflows of the river, water which was fit to sake brewing.
（May 2008） |
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