【Regional Products Advanced Utilization Demonstration Field Project】Takakuma Experimental Forest Water Project
Faculty of Agriculture, Dean of Experimental Forests TERAOKA Yukio
Southern Kyushu and Nansei Islands Innovation Center, Specially Appointed Professor FUKAMI Katsuya
Background and objectives of activities
At the Takakuma Experimental Forest, spring water sourced from within the forest is utilized as domestic water. This spring water is used as the dilution water for Satsuma Shuzo's “Kibaiyansé” sweet potato shochu, and its quality is highly regarded both within and outside the university. This spring water from the Takakuma Experimental Forest is also known as “Takakuma's Famous Water,” and Kagoshima University aims to expand the use of this valuable resource it possesses.
Summary of Activities
As a basic analysis of this renowned water source, mineral analysis, water quality testing (51 items) in accordance with the Water Supply Act, and analysis for PFAS (per- and polyfluoroalkyl substances), which have raised pollution concerns in recent years, were conducted. This confirmed its sufficient quality as drinking water and its safety, with PFAS levels below the detection limit. Furthermore, regarding the taste of this renowned water, sensory testing conducted within the South Kyushu and Nansei Islands Innovation Center revealed it excels in taste compared to other commercially available natural waters.
Expected Benefits
The safety and quality of this renowned spring water have been thoroughly verified. As Kagoshima University's spring water and renowned water source, we will proceed with its commercialization. This includes bottling it in PET bottles (tentative name: Takakuma's Falling Water) for sale and utilizing it in various processed foods that emphasize its rarity and delicious taste.