Warimizu
割り水
定义
The water added to sake after pressing to dilute it from the original fermentation strength (typically 18-20%) to the standard bottling strength of 14-16%. The quality of warimizu directly affects the final sake.
深度解析
Warimizu must be as pure and iron-free as the brewing water, since any mineral imbalance at this stage will alter the carefully crafted flavor. Most breweries use the same water source for both brewing and dilution. The dilution step also slightly alters mouthfeel and aroma intensity, which is why some purists prefer genshu (undiluted sake). The amount of water added is a deliberate choice by the toji, who tastes and adjusts to reach the desired balance of strength, flavor, and drinkability.
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