Premium Kyoto Mineral Water “Sennen-sui”
At Fauchon Hotel Kyoto, we draw high-quality groundwater to allow our guests to experience the pure, delicious taste of Kyoto’s natural water, while also promoting sustainability through responsible water use as part of our contribution to the SDGs.
Since the Heian period, the ancient capital of Kyoto has utilized fresh and pure groundwater, fostering Japan’s rich culinary culture represented by tofu, yuba, nama-fu, Kyoto cuisine, sake, and wagashi. Visitors can also encounter this groundwater directly at several shrines and temples in Kyoto. Furthermore, many traditional tea schools have their own wells, from which they draw water to prepare tea. Thus, groundwater has always been deeply intertwined with Kyoto’s culture.
Groundwater Comparable to Lake Biwa
According to Professor Kusumi of Kansai University, who has long studied Kyoto’s groundwater: “From a topographical and geological perspective, the Kyoto Basin is surrounded by forest-covered mountains, and rivers such as the Kizu, Uji (which includes Lake Biwa), and Katsura flow into it. They merge at the narrow valley between Mt. Tennozan and Mt. Otokoyama to form the Yodo River. This geography allows the basin to store abundant groundwater, estimated at about 21.1 billion tons—an amount comparable to the 27.5 billion tons of Lake Biwa. The strata beneath Fauchon Hotel Kyoto contain thick gravel layers, yielding excellent-quality groundwater.”
Experience Sennen-sui with All Five Senses
Kyoto’s soft water is known for its gentle texture and smooth taste. Its ability to draw out umami makes it essential to Kyoto cuisine and beloved by chefs.
During your stay at Fauchon Hotel Kyoto, you can experience the purity of Kyoto’s water not only through food and beverages but also through bathing, as the hotel uses this water for baths and showers as well. As a gourmet hotel, we focus on “water,” the source of all cuisine, and invite you to enjoy its refined and natural softness throughout your entire stay.