Excluding the cases where sake is produced as namachozoshu (literally, raw-stored sake) or namazumeshu (literally, raw bottled sake), for most of common sake, hiire has been carried out twice between joso and the shipment. |
生貯蔵酒(なまちょぞうしゅ)や生詰酒(なまづめしゅ)に仕立てる場合などをのぞいて、大多数の一般的な酒の場合、上槽から出荷までのあいだに火入れは二度ほど行なわれる。 |