Sake Glossary

Toward the end of the fermentation process, the ABV (alcohol by volume) generally ranges from 18 to 20%. To ensure a proper body balance, it is necessary to add some water to bring the rate down to 14-16%. Genshu sakés are sakés produced with no water whatsoever added after pressing; as a result, the ABV of Genshu sakés are generally (but not necessarily though) higher than average.

These sakés are included in the Official Classification of Premium Sakés : they are produced through a lengthy fermentation process at low temperature and with a percentage of rate after rice milling of equal or less than 60%. These are generally well-balanced and aromatic sakés (depending though on the choice made by the producer).