{"id":38087,"date":"2023-04-13T10:47:18","date_gmt":"2023-04-13T10:47:18","guid":{"rendered":"https:\/\/agatajapan.com\/no-category-1\/%e6%97%a5%e6%9c%ac%e9%85%92%e3%81%a5%e3%81%8f%e3%82%8a%e3%81%ae%e3%80%8c%e7%81%ab%e5%85%a5%e3%82%8c%e3%80%8d%e3%81%ab%e3%81%af%e3%81%a9%e3%82%93%e3%81%aa%e6%84%8f%e5%91%b3%e3%81%8c%e3%81%82%e3%82%8b"},"modified":"2023-04-13T10:47:18","modified_gmt":"2023-04-13T10:47:18","slug":"%e6%97%a5%e6%9c%ac%e9%85%92%e3%81%a5%e3%81%8f%e3%82%8a%e3%81%ae%e3%80%8c%e7%81%ab%e5%85%a5%e3%82%8c%e3%80%8d%e3%81%ab%e3%81%af%e3%81%a9%e3%82%93%e3%81%aa%e6%84%8f%e5%91%b3%e3%81%8c%e3%81%82%e3%82%8b","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/column-en\/%e6%97%a5%e6%9c%ac%e9%85%92%e3%81%a5%e3%81%8f%e3%82%8a%e3%81%ae%e3%80%8c%e7%81%ab%e5%85%a5%e3%82%8c%e3%80%8d%e3%81%ab%e3%81%af%e3%81%a9%e3%82%93%e3%81%aa%e6%84%8f%e5%91%b3%e3%81%8c%e3%81%82%e3%82%8b","title":{"rendered":"What is the meaning of &#8220;hi-ire&#8221; in sake making? Words related to Sake"},"content":{"rendered":"<p><a href=\"https:\/\/agatajapan.com\/tokyo\/shop\/?&#038;shop_category%5B%5D=%E9%85%92%E3%83%BB%E3%81%8A%E8%8C%B6\">Sake &#038; Tea<\/a><\/p>\n<h1>What is the meaning of &#8220;hi-ire&#8221; in sake making? Words related to Sake<span class=\"ruby\">(Hiire)<\/span><\/h1>\n<p><a href=\"https:\/\/agatajapan.com\/tokyo\/tag\/%e6%97%a5%e6%9c%ac%e9%85%92\">Japanese rice wine<\/a><\/p>\n<p>\n                  A heat treatment during the process of sake brewing. Sake is usually hi-ire twice, once before storage and once before shipping. The purpose of hi-ire is to stop the fermentation of yeast to preserve the flavor, and to sterilize the sake by killing lactic acid bacteria called hi-ochi-bacillus, which is the great enemy of sake. In addition, the designation of sake differs depending on the timing and number of times hi-ire is performed. Sake is classified into the following categories: &#8220;Nama-shu,&#8221; which is never hi-ire, &#8220;Nama-pakizake,&#8221; which is hi-ire once after production, &#8220;Nama-storage-shu,&#8221; which is hi-ire once after storage, and &#8220;hi-ire-shu,&#8221; which is hi-ire twice, once after production and once after storage.<\/p>\n","protected":false},"excerpt":{"rendered":"Sake &#038; Tea What is the meaning of &#8220;hi-ire&#8221; in sake making? Words related to Sake(Hiire) Japanese rice wine A heat treatment during the process of sake brewing. Sake is usually hi-ire twice, once before storage and once before shipping. The purpose of hi-ire is to stop the fermentation of yeast to preserve the flavor, and to sterilize the sake by killing lactic acid bacteria called hi-ochi-bacillus, which is the great enemy of sake. In addition, the designation of sake differs depending on the timing and number of times hi-ire is performed. Sake is classified into the following categories: &#8220;Nama-shu,&#8221; which is never hi-ire, &#8220;Nama-pakizake,&#8221; which is hi-ire once after [&hellip;]","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4048,4046,4020,4915],"tags":[4254,4255,4917],"area":[],"class_list":["post-38087","post","type-post","status-publish","format-standard","hentry","category-japanese-sake-en","category-japanese-liquor-crossing-en","category-column-en","category-traditional-culture-dictionary-by-agatajapan-en","tag-sake-en","tag-sake-and-tea-en","tag-agatajapan-traditional-culture-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/38087","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/comments?post=38087"}],"version-history":[{"count":0,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/38087\/revisions"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=38087"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=38087"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=38087"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=38087"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}