Is All Water Taste the Same?... Distinguishing Flavor and Texture [New Jobs]

Water Sommelier Distinguishing Texture and Taste of Water
Not All Water Is the Same...Varies by Source

Editor's NoteWith super-aging and ultra-low birth rates, along with the advent of the artificial intelligence (AI) era, new changes are occurring in the world of occupations. We introduce the world of new jobs that open paths for new challenges in working life or a second act in life.

Wines, whiskey, Makgeolli, sake, and other alcoholic beverages with deep histories usually have 'sommeliers' who discern their taste and aroma. But what if water also had connoisseurs? In fact, the water we drink contains various minerals depending on its source, which leads to subtle differences in taste. Water sommeliers are said to be able to distinguish these differences in water.

Not All Water Is the Same... Taste and Texture Vary According to Dissolved Minerals

Water. [Image source=Pixabay]

In fact, water sommeliers remain a relatively unfamiliar profession both domestically and internationally. It is known to have first started in the early 2000s within the U.S. water industry. In the U.S., several years ago, documentary channels such as National Geographic produced films about the lives of famous water sommeliers, gradually raising awareness.

The water sommelier industry has recently gained momentum in growth. Around the world, about 100 water-related competitions are held annually. Martin Riese, known as the world’s most famous water sommelier, has emphasized water as "the most important beverage in the world."

Water is not simply drinking water alone. We use water for farming or cooking, and naturally, the properties of water greatly affect the final outcome of grains and food. Generally, 'water' is thought of as a single liquid, but its taste, texture, and aroma subtly change depending on the types and composition of dissolved minerals.

Water sommeliers can perceive and distinguish these properties of water through their senses and recommend the most suitable water to the food service industry, agriculture and livestock sectors, or consumers who simply want better water.

Growing Premium Bottled Water Market Boosts Water Sommeliers’ Roles

Premium bottled water tastes different depending on the source, such as natural bedrock water or groundwater. The photo is not related to any specific expression in the article. [Image source=Pixabay]

Water sommeliers have gained new opportunities thanks to the growth of the 'premium bottled water industry.' As environmental pollution makes it increasingly difficult to secure clean water sources, the value of premium bottled water brands is soaring. The global bottled water market generated $324.4 billion in revenue last year and is estimated to grow to $419.9 billion by 2029.

Premium bottled water mainly consists of spring water drawn from underground rock formations or glacier water. Naturally, the taste of water is greatly influenced by the location and climate of the source. This is why the role of water sommeliers is becoming more emphasized.

Domestically, water sommelier jobs are also advancing. Private organizations such as the Korea International Sommelier Association have introduced water sommeliers and operate training courses, while water purifier and bottled water companies employ them to improve water taste. For example, Coway, one of the largest water purifier companies in Korea, operates a so-called 'Water Taste Research Lab' composed of 37 water sommeliers.