Pasteurization

Question 1

Why pasteurize?

Answer 1

B/c koji enzymes are still active and there may be viable microbes that can spoil sake.

Question 2

Two standard methods of pasteurization:

Answer 2

1. Ja-kan (bulk pasteurization)
   - Sake runs through coiled tube that is heated to 60-65º, and then transferred to a large tank for storage prior to bottling.
2. Bin hi-ire (bottle pasteurization)
   - Sake is bottled first and then bottles are put into hot water. Temp is raised and bottles are then removed to cool. This method is often used for ginjo styles.

Question 3

Nama-chozo:

Answer 3

Legally defined as sake that is pasteurized once, after storage in bulk.

Question 4

Nama-zume:

Answer 4

Not legally defined, but generally means sake that is pasteurized once before bulk storage and later bottled without a second pasteurization.