Despite the name, unlike wine, in which alcohol is produced by fermenting sugar that is naturally present in fruit (typically grapes), sake is produced by a brewing process more akin to that of beer, where starch is converted into sugars, which ferment into alcohol. Now mineral water and spring water are not (usually) good options, as they can both contain high levels of minerals which, while beneficial to you, can harm the kombucha SCOBY over time. The best from this list is distilled or filtered water
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With temperature control and a cold ferment, which is ideal, the main ferment can take up to two weeks. The final yodan stage is the adjustment stage where water is added to bring the ~20% ABV final product from full strength (genshu) sake down to an easier-drinking 15-16% ABV by diluting with water. Sake is usually filtered to remove grain solids left behind after the fermentation process. Sake is filtered using a broader mesh, resulting in the permeating of fine rice particles and a far cloudier drink