After blending comes the “warimizu” stage of sake making. This is when water is added to the sake to lower the alcohol content and balance the taste. Some brewers elect to skip this step to preserve bolder, stronger flavors. This undiluted sake is called “genshu.”
The more concentrated flavors of genshu can hold their own when paired with strong-tasting foods, like American or Mexican cuisine. The junmai daiginjo we have from...more
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