Hi-ire
火入れ
Определение
Sake pasteurization, where the liquid is heated to approximately 60-65 degrees Celsius to deactivate enzymes and kill bacteria. Most sake undergoes hi-ire twice: once after pressing and once before bottling, ensuring stability during storage and distribution.
Подробнее
Hi-ire was practiced in Japan since at least the 16th century, predating Louis Pasteur's work by three hundred years. The process stabilizes sake by halting enzymatic activity that would otherwise continue converting starch to sugar and changing the flavor profile. It also kills lactobacillus and other bacteria that could cause spoilage. Modern hi-ire uses plate heat exchangers for precise temperature control, minimizing thermal damage to delicate aromas. The trade-off is a slight reduction in freshness compared to namazake, offset by dramatically improved shelf stability.
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