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pasteuriSation (Hi-IRE)
After filtration, conventional sake goes through "Hi-ire" which is literally translated to "heat treatment", to kill off all the remaining enzymes and cease the fermentation to achieve a stabalized sake. This is a process when the sake is immersed in hot water heated to between 60°C-65°C for around 30 minutes, normally twice- once before storage and once before bottling.
There are some variations to the process which translate to a couple of special sake you can find in the market.
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DILUSION
At the end of the sake production process, most sake is added water to dilute the alcohol content and also to balance out the flavor of the sake. By the end of fermentation process, sake will have an average alcohol content of around 18-20%. Diluted with water, the alcohol content is brought down to around 15-16%.
Click on the bottle to see the tasting profile of Genshu
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