One of the three big 'Uns' in the sake world after Unpasteurised (Nama), Unfiltered (Nigori) and the third is Undiluted aka Genshu 原酒. Genshu sake comes in all forms – Junmai Genshu – Junmai Ginjo Genshu – Daiginjo Genshu – Nama Genshu or the very popular Muroka Nama Genshu. But the common underlying theme is that there has been no secondary water added to temper the alcohol percentage. So why don’t they add water to certain brews? The three FFF’s – feeling flavour finesse – the makers believe that certain sakes taste better in their naturally fermented state, without the additional water. Are genshu sakes more boozy? In the past genshus tend to be around 17-18% ABV, but that said these days there are plenty of 15-16% brews that are also undiluted, and have that level to achieve that brewers wishes.
