In sake terminology, what does 'genshu' refer to?

'Genshu' refers to undiluted sake, meaning it is sake that has not been mixed with any water after fermentation. In the sake brewing process, sake is typically diluted with water before bottling to achieve the desired alcohol content, usually around 15% to 20%. However, genshu is bottled straight from the fermentation process, resulting in a higher alcohol content, often between 18% and 22%. This type of sake is characterized by a more intense flavor profile, richer body, and fuller mouthfeel, making it unique compared to diluted varieties.

Understanding genshu is essential for sake enthusiasts and professionals, as it highlights the pure expression of the brewing process without the influence of water dilution, often showcasing the intricacies of the ingredients and fermentation techniques used.