Pasteurize twice to maintain the quality of sake stable
In traditional sake process, there are still few yeasts and enzymes in sake, and it may be contaminated by “Hiochi Bacteria (火落菌)” at the storage or bottling stage. That’s why most sake will be pasteurized twice before storage stage or bottling stage. The pasteurize method in sake process is called “Hiire (火入れ)”.
The Hiire method was recorded in the Muromachi period (AD. 1336~1573) and became the standard process in Edo period. The pasteurization method was established in 1864, but Japanese sake breweries were already aware of this method more than 500 years ago.
The Hiire method keeps the temperature at 62℃ to 68℃ and denatures yeast, enzymes, and Hiochi bacteria. Alcohol and flavor compounds will escape during the heating stage, which is why sake after the Hiire method may lose some delicate flavor.
Some sake breweries will make one label with “Nama” and “Hiire” different versions. If you see one label with “Nama” and “Hiire” versions, don’t miss this chance to compare the difference in flavor.
