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Pasteurization (火入れ / Hiire): Stabilizing Sake with Gentle Heat
Crab Cream Croquette (カニクリームコロッケ)
Filtration (濾過 / Roka) : Refining Sake After Pressing
Japanese Cream Stew (クリームシチュー)
Pressing (上槽 / Joso): How Moromi Becomes Sake
Black Jack Watermelon (ブラックジャック)
Sokujo (速醸): The Modern Yeast Starter
Yamakujira Nabe (山くじら鍋)
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Pasteurization (火入れ / Hiire): Stabilizing Sake with Gentle Heat
Pasteurization in sake brewing is the quiet, decisive step near the very end. It is a gentle heating called hiire. This step sits at the heart of pasteurization in sake brewing. The step barely gets a mention on most labels, yet it quiet...
2026年7月4日
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