Genteikyusui (limited water absorption)

Genteikyusui (limited water absorption) is a technique that shortens the soaking time during the rice-soaking stage so that polished rice does not absorb more water than necessary. The method is particularly important in the production of Ginjo sake. By keeping the moisture content inside the rice at an appropriate level, it aims to improve the aroma and flavor of the sake. Excessive water absorption can spoil the flavor of the rice and negatively affect the quality of the sake, so a water content controlled through limited absorption helps bring out a refined flavor and aroma.