Ingredients and production method
Hakushu Meisui mineral water
brings the best out of ingredients
Châteraisé’s Hakushu Factory is located at the foot of Mount Kaikoma in Minami Alps.
We chose this place to get the tasty water best suited to confectionery making.
It may not be a common perception that “water” is crucial to make delicious sweets.
But actually, it is an indispensable, important ingredient.
Water connects the tastes of different ingredients and brings the best out of them.
While it’s an ingredient itself, it also enhances the taste of other ingredients.
For our sweets making, water plays a defining role.
Renowned Hakushu mineral water selected by Châteraisé
Châteraisé chose the mineral water from Hakushu at the foot of Minami Alps Mountains, among Japan’s top 100 mineral waters.
Hakushu is probably the most beautiful valley in Minami Alps, with Ojira river flowing through it. Purifying your mind with crisp air and transparent water, this place is filled with the sound of the flowing water and nothing else.
Like the valley’s atmosphere, water of Hakushu tastes pure, mild and smooth – ideal for our sweets making.
Why is Hakushu water so tasty?
The secret of tastiness
We chose Hakushu Meisui mineral water, one of Japan’s top 100 mineral waters, sourced at the foot of Minami Alps Mountains.
This is probably the most beautiful valley in Minami Alps, with Ojira river flowing through it. Purifying your mind with crisp air and transparent water, this place is filled with the sound of the flowing water and nothing else.
Like the valley’s atmosphere, water of Hakushu tastes pure, mild and smooth – ideal for our sweets making.
Taste of water depends on the kinds and balance of minerals contained. Water with less than 120mg/L mineral content is called “soft water”, and if it’s 120mg/L or more, “hard water”. For Japanese people, soft water with 10-50mg/L mineral content is most agreeable. The water drawn in Châteraisé Hakushu Factory is quite soft, with low mineral content at 16-22mg/L. It is perfect for confectionery production but also great to drink.
Water is the key to the taste of sweets
At Châteraisé, we draw Hakushu mineral water from a deep well on the premises of our Hakushu Factory located in deep forests.
The water is then filtered, sterilized and bottled in-house.
We use this renowned mineral water in the production of sweets.
Whether used as an ingredient for ice cream and jelly, or to cook the sweet bean paste for Japanese traditional sweets, the mineral water brings the best out of the ingredients we produce together with contract farms.
Taste of sweets depends on water.
That’s why we use the renowned Hakushu water to make our products.
