Genshu
Genshu, written 原酒 in Japanese, is a type of sake that has not been diluted with water after fermentation. The term means “original sake” or “undiluted sake,” reflecting its higher alcohol content and fuller flavor. While most sake are diluted after fermentation to around 15–16% alcohol by volume, genshu typically ranges from about 18–20% ABV, though it can be higher.
Production and characteristics: After the mash is pressed to separate liquid from solids, ordinary sake is
Flavor and serving: Genshu tends to be fuller-bodied with more pronounced aroma and a warmer booze presence
Storage and handling: Unopened genshu should be stored in a cool, stable environment. Pasteurized genshu has
See also: sake classifications such as junmai, ginjo, and daiginjo, and other post-fermentation practices like dilution