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Alcoholic drinks from Japan
These names describe how sake is pressed and finished, not how it is brewed. Genshu is sold without the water that normally brings sake down to about 15 % alcohol, so it stays at 17–20 %. Shiboritate is shipped straight after pressing, muroka skips charcoal filtering, and shizuku drips from hanging bags with no pressure.
| Steamed polished rice80 | Standard mash ratio, counted as polished rice[nrib2011] |
| Rice koji (kome-koji)20 | [nrib2011] |
| Water130 | Standard mash ratio; no water is added after pressing for genshu[nrib2011][nta-label] |
| Yeast starter (shubo) | [nrib2011] |
| Starter | koji/qu/mold-starter (rice koji) plus a yeast starter (shubo) |
Total time across the recorded steps: 21 days – 28 days
What changes: Koji enzymes make sugar while yeast turns it to alcohol in the same tank
Output: ripe moromi.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
These names describe how sake is pressed and finished, not how it is brewed. Genshu is sold without the water that normally brings sake down to about 15 % alcohol, so it stays at 17–20 %. Shiboritate is shipped straight after pressing, muroka skips charcoal filtering, and shizuku drips from hanging bags with no pressure. Made in 5 steps over 21 days – 28 days. The longest step, ferment the main mash, takes 21–28 days (Japan Sake and Shochu Makers Association and…) and runs at 8–18 °C (Japan Sake and Shochu Makers Association and…). Aspergillus oryzae and Saccharomyces cerevisiae sake yeast do most of the fermenting.
| Main step | 21–28 daysReported[nrib2011] | Ferment the main mash |
|---|---|---|
| Temperature | 8–18 °CReported[nrib2011] | Ferment the main mash |
The base sake flow can end with charcoal filtering, then pasteurising, storing for six months to a year and diluting to about 15 %. These styles leave out one of those finishing steps, press the mash more gently, or pick one part of the run.
Genshu is stronger than most sake, at 17–20 % alcohol. Any of these styles sold as nama (unpasteurised) should be kept at 5 °C or colder, like namazake. The NRIB guide gives that rule for the quality of namazake, not as a health limit.
Every number is labelled with how it is known. How this atlas is made
The National Tax Agency's 2022 revision of the labelling standard, in force from 1 January 2023, allows combined terms such as nama genshu on labels.
