Nama, genshu, koshu: special sake styles

Sake grades like Junmai and Ginjo tell you about rice and ingredients. A second set of words tells you what happened to the sake after fermentation: whether it was heated, whether water was added, and how long it rested. Three of the most common are nama, genshu, and koshu.

The quick version

Style	What it means	What to expect	Storage
Nama	Unpasteurized	Fresh, lively, fruity	Always refrigerated
Genshu	Undiluted	Bolder, fuller, stronger	Cool and dark
Koshu	Aged	Amber, rich, nutty, savory	Follow the label

These words can stack. A nama genshu, for example, is both unpasteurized and undiluted. They also appear alongside the grade, so you might see a Junmai Ginjo Nama or a Junmai Genshu. Our guide to the types of sake covers the grades themselves.

What is nama sake?

Nama (生) means "raw" or "fresh." Nama sake skips pasteurization.

Most sake is gently heated, usually twice: once after pressing and once before bottling. This step, called hi-ire, settles the sake and keeps it stable on the shelf. Nama sake skips it, so the yeast character and enzymes stay active. You can read where this fits in how sake is made.

What nama tastes like

Nama sake tends to be bright and vivid. Expect fresh fruit aromas, a lively, sometimes slightly prickly feel, and a juicy, green edge. Many people describe it as tasting "young." It's popular in late winter and spring, when breweries release fresh sake from the new season.

Two half steps: namachozo and namazume

• Namachozo (生貯蔵) is stored unpasteurized, then pasteurized once at bottling.
• Namazume (生詰め) is pasteurized once before storage, then bottled without a second heating. Autumn release sake called hiyaoroshi is usually made this way.

Both keep some of that fresh character while being a little more stable than full nama.

Storing nama

Because it hasn't been pasteurized, nama sake changes quickly when it gets warm. Keep it in the fridge from the moment you buy it, and drink it fresh, ideally within a few weeks of opening. Our guides to how to store sake and whether sake needs to be refrigerated go into detail.

What is genshu?

Genshu (原酒) means "original sake." It's sake that hasn't been diluted with water after pressing.

Fresh off the press, sake is naturally strong, often close to 20% ABV. Most breweries add a little water before bottling to bring it down to around 15 to 16%, which softens the body and balances the flavor. Genshu skips that step.

What genshu tastes like

Genshu is fuller, richer, and more intense: bigger aroma, more body, and more warmth from the alcohol. Most land around 17 to 20% ABV, though some modern breweries make lighter genshu by fermenting to a lower strength.

How to enjoy genshu

Because genshu is stronger than most sake, it's best enjoyed slowly:

• Pour small. A small glass goes a long way.
• Try it on the rocks. Ice opens up the flavor and adds a little dilution as it melts.
• Pair it with food. Its body stands up to rich, savory dishes.
• Keep water on the table and sip at an easy pace.

Our guide to how strong sake is puts genshu's ABV in context.

What is koshu?

Koshu (古酒) means "old sake." It's sake that has been aged, often for several years, before release.

Most sake is made to be enjoyed fresh, within about a year of bottling. Koshu goes the other way. Over time, the sugars and amino acids in sake react slowly, and the color deepens from clear to gold to amber.

What koshu tastes like

Aged sake is a different experience. Expect notes of caramel, honey, dried fruit, nuts, soy, and spice, with a rich, layered texture. Some styles are dark and intense, others light and mellow, depending on the base sake and how it was aged (cool or warm, in tank or in bottle).

There's no single legal definition of koshu in Japan, so the age on the label varies. Many producers use the term for sake aged at least three years.

How to enjoy koshu

Serve it at cool room temperature or lightly chilled, in a small glass, and sip slowly like a fine dessert wine or aged spirit. It's lovely with aged cheese, dark chocolate, or nuts.

Why most sake is none of these

Nama, genshu, and koshu are specialties. Most sake is pasteurized, diluted to a balanced strength, and released fresh, because that combination is stable, easy to enjoy, and shows off the brewer's style clearly. Whatever the style, sake is best kept away from heat and light, and our guide to how long sake lasts explains how to keep it tasting its best.

Where WESAKE fits

WESAKE makes two Junmai Ginjo sakes made for easy, everyday sipping. The can is 12% ABV, brewed in Niigata, light and smooth with a crisp, clean finish, and best served ice cold. The Sakura bottle, brewed in Kobe, is 14.5% ABV, elegantly dry with soft floral aromas. Find both on our sake page, or start with the basics in the complete guide to sake.