What does the term 'Hi-ire' refer to in sake production?

The term 'Hi-ire' refers to the pasteurization process in sake production. This step is crucial as it involves heating the sake to kill unwanted bacteria and enzymes that could spoil the product or alter its flavor negatively. By pasteurizing sake, producers ensure its stability and longevity, which is especially important for commercial distribution.

This process typically occurs after the sake has been pressed and before it is bottled. The intent is not only to enhance safety and prevent spoilage but also to maintain the desired flavor profile of the sake. Understanding 'Hi-ire' is essential for appreciating the complexities of sake production and how different techniques can influence the final product.