What is the Japanese term for undiluted sake?

The term "genshu" refers to undiluted sake, which is significant in the realm of sake production. Genshu is sake that has not been watered down after fermentation, resulting in a higher alcohol content, usually around 18-20% ABV. This undiluted nature allows for a richer flavor profile and a more intense taste experience, as the natural characteristics of the rice and the brewing process are preserved without the interference of added water.

Understanding genshu is crucial for sake enthusiasts and professionals alike, as it represents a unique category of sake with distinctive qualities, often praised for its robust and full-bodied flavors. The appreciation of genshu leads to a deeper understanding of the complexities and craftsmanship involved in sake brewing.

In contrast, while "nama" refers to unpasteurized sake, "yamahai" is a specific brewing method that involves a longer fermentation process, and "futsuu-shu" designates ordinary sake, which typically is diluted to standard alcohol levels. Each term relates to different aspects of sake, but none convey the undiluted aspect quite like genshu does.