What is the alcohol content of sake “Harazake”? Words related to sake(gensyu)
Sake made without adding water after the moromi has been strained. Since sake has an alcohol content of about 20 degrees Celsius immediately after straining, water is usually added to it to adjust the alcohol content to a drinkable level (around 15 degrees Celsius). The high alcohol content is characterized by a strong and deep taste. Nama-zake” is often mistaken for “nama-zake,” but this term refers to sake that has been strained and finished without heat treatment. Sake that is neither watered down nor heat-treated is called “nama sake.
