Hiochi
Hiochi (火落ち): Spoilage of sake by lactic bacteria (hiochi bacteria): it turns cloudy and smells sour. Pasteurisation (hi-ire) is there to prevent it.
- Japanese
- 火落ち（ひおち）
- Group
- Making
From “How long sake keeps and how to store it”
The colour deepens from pale yellow to amber, and an aroma of caramel or soy sauce appears, called hineka. It isn't harmful, just a matter of taste. Warming can make such sake pleasant again, and it is fine for cooking. But if a sake that isn't meant to be cloudy turns milky and smells sour, it may have been spoiled by lactic bacteria (hiochi). Don't drink it.