Alcohol by Volume
アルコール度数
Sake Basics
คำจำกัดความ
The percentage of alcohol in sake, typically ranging from 14% to 17% for undiluted sake. Original moromi can reach 20% or higher, but most sake is diluted with water (warimizu) before bottling.
เชิงลึก
Sake achieves its alcohol level through parallel fermentation, where koji converts starch to sugar simultaneously as yeast converts sugar to alcohol. This process allows higher alcohol concentrations than single-stage brewing like beer. In recent years, low-alcohol sake (8-13%) has gained popularity as brewers respond to consumer demand for lighter, more approachable styles. Genshu (undiluted sake) retains its full fermentation strength, typically 17-20%, offering a bolder, more concentrated drinking experience.