Warimizu (water adjustment)

Warimizu (割水) refers to the addition of water to aged genshu (undiluted sake) during the sake-making process. It is done mainly to adjust the alcohol content and the balance of flavor and aroma. Before shipping, sake from the individual storage tanks is blended, and water is then added before bottling, which helps keep quality consistent. The alcohol content of sake straight from the press is usually around 15% to 20%, so adding water as needed is important to bring it to a level suitable for commercial sale. Sake adjusted in this way is expected to be smoother and easier to drink. By contrast, sake that is sold without any added water is called genshu. It generally has a higher alcohol content and a more robust flavor.