Hi-ire (pasteurising)
Hi-ire (pasteurising) (火入れ): Heating sake to about 65 °C to stop enzymes and microbes, usually twice.
- Japanese
- 火入れ（ひいれ）
- Group
- Making
From “How sake is made”
Sediment is removed and the sake is heated to about 65 °C (hi-ire) to stop enzymes and microbes. This is usually done twice, before storage and before shipping. Sake that is never heated is namazake.
Related terms
- NamazakeNever pasteurised. Fresh and lively, so keep it refrigerated.
- Nama-zumePasteurised once before storage, not before shipping. Autumn hiyaoroshi is this type.
- Nama-chozoStored unpasteurised and pasteurised once before shipping. Light and fresh.
- HiyaoroshiBrewed in winter, rested over summer, released in autumn without a second pasteurisation. Mellow.
- HiochiSpoilage of sake by lactic bacteria (hiochi bacteria): it turns cloudy and smells sour. Pasteurisation (hi-ire) is there to prevent it.