Pasteurization - Holding out for a Hiire

With the spring flood of namazake, Andy and Jim take their usual contrarian position and go for the hiire stuff. Why do brewers heat-treat their sake? How do they do it? And why is Andy so resistant to the idea of sticking his hand in a vat of hot sake? Find out in the latest Sake Deep Dive! Vocabulary from this episode: Binkan Kyurei - A specific term for pasteurization and rapid cooling of sake in the bottle. Literally “bottle heat rapid cool” Hiire - Heating sake to kill bacteria and halt enzymatic action Hiochi - The term for unpasteurized sake that has gone bad from bacterial action. Literally “Fire failure.” Hiochikin - A blanket term for a group of alcohol resistant lactobacilli that can thrive in sake and turn it bad if not killed through heating. Jakan - The “snake tube” used in a traditional heating method for sake. Nizake - A kind of heated sake introduced to Japan from China during the Muromachi period (1336-1573), inspiring early pasteurization techniques. Recommended Sake Andy - Aramasa Cosmos  Jim - Dewazakura Ginjoshu Our theme music is from  Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notions Under a  Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Free Download / Stream: https://bit.ly/lotus-lane Music promoted by Audio Library https://youtu.be/1YVHRMVwwHg