Comments on: An old enemy of Saké – Hiochi-kin (火落菌) http://HomeBrewSake.com/home/2011/06/12/an-old-enemy-of-sake-%e2%80%93-hiochi-kin-%e7%81%ab%e8%90%bd%e8%8f%8c/ Sake Brewing Supplies, Information and Forum Wed, 24 Apr 2013 03:50:15 +0000 hourly 1 By: Will http://HomeBrewSake.com/home/2011/06/12/an-old-enemy-of-sake-%e2%80%93-hiochi-kin-%e7%81%ab%e8%90%bd%e8%8f%8c/comment-page-1/#comment-8804 Will Wed, 02 May 2012 15:01:28 +0000 http://HomeBrewSake.com/home/?p=739#comment-8804 Mirko, Starting with the bottles of sake in a cold water bath and bringing the temperature up to 140F and letting it cool on its own is enough. If you could raise its temperature very quickly, like in a heat exchanger, then you would want to hold the temperature at 140F for 10 minutes before quickly cooling back down. Does this explanation help? Will Mirko,

Starting with the bottles of sake in a cold water bath and bringing the temperature up to 140F and letting it cool on its own is enough. If you could raise its temperature very quickly, like in a heat exchanger, then you would want to hold the temperature at 140F for 10 minutes before quickly cooling back down.

Does this explanation help?

Will

]]> By: Mirko http://HomeBrewSake.com/home/2011/06/12/an-old-enemy-of-sake-%e2%80%93-hiochi-kin-%e7%81%ab%e8%90%bd%e8%8f%8c/comment-page-1/#comment-8803 Mirko Tue, 01 May 2012 21:09:01 +0000 http://HomeBrewSake.com/home/?p=739#comment-8803 I don't understan if the temperature of sake has to bring 140F in 10 minutes or it has to be at 140F per 10 minutes. I don’t understan if the temperature of sake has to bring 140F in 10 minutes or it has to be at 140F per 10 minutes.

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