Genshu: Undiluted Sake

## Full Strength

{{glossary:genshu}} (原酒) is sake bottled without the {{glossary:warimizu}} (water dilution) step that reduces most sake from its natural fermentation strength of 17-20% to a standard 14-16%. The result is a bolder, more concentrated drinking experience.

## Why Most Sake Is Diluted

Adding water before bottling serves several purposes: it softens the alcohol impact, brings the sake into a more food-friendly range, and allows the {{glossary:toji}} to fine-tune the final balance. Most consumers prefer the smoother drinking experience of diluted sake. Genshu intentionally skips this refinement.

## Flavor Intensity

Without dilution, genshu delivers more of everything — more aroma, more flavor, more body, and more alcohol warmth. The texture is richer and the finish longer. For drinkers who find standard sake too delicate, genshu provides the intensity they crave.

## Modern Low-Alcohol Genshu

A growing trend is genshu produced by arresting fermentation early, achieving a final ABV of 13-14% without any water addition. These "low-alcohol genshu" maintain the concentrated character and mouthfeel of undiluted sake while being lighter and more sessionable.

## On the Rocks

Genshu is one of the few sake styles commonly served over ice. As the ice melts, it gradually dilutes the sake, creating a naturally evolving drinking experience that starts bold and finishes mellow. This makes genshu excellent for warm-weather sipping.

## Pairing Genshu

The higher alcohol and concentrated flavor of genshu stand up to robust foods: grilled red meat, strong cheeses, rich stews, and bold-flavored preparations. It also works well as a digestif, sipped neat after a meal.