Genshu

After the pressing and filtration that follows the main fermentation, premium sakes can be made for longer with just two ingredients: pure water or 95% neutral alcohol. Any other addition will result in the sake falling into the vast family of so-called ‘ordinary’ or ‘futsushu’ sake, with its plethora of flavoured gizmos of questionable quality. Sake with no water added after fermentation has a special name: genshu. This word can be translated as ‘original alcohol’.

Genshu sake often has a rich, deep flavour and a higher alcohol content than sake diluted with water. Some vintages even reach the legal limit of 22°C. (Japanese law stipulates that brewers can no longer use the name “sake” for their beverage).

Generally speaking, these are powerful sakes with very earthy aromas: cereals, humus, nuts, honey, etc. We recommend drinking them in winter and, if possible, warmed to release the full range of aromas.