What does the term Bin-kan refer to?

The term "Bin-kan" specifically refers to the practice of in-bottle pasteurization. This method is used in the sake production process to ensure stability and prolong the shelf life of the final product. By applying heat to the bottled sake, this technique effectively eliminates any remaining yeast and bacteria, preventing further fermentation or spoilage.

In-bottle pasteurization occurs after the sake has been filtered and before it is sealed in its bottle. This step is essential for maintaining the desired flavor profile and quality of the sake over time, as it helps to preserve the characteristics developed during fermentation and storage. Many brewers utilize this technique, particularly for premium sake, to ensure that the product remains consistent and safe for consumption throughout its shelf life.

Understanding Bin-kan is crucial for appreciating the various methods of sake production and how they affect the final beverage.