Freezing point

The freezing point is the temperature at which a liquid turns into a solid. As a liquid approaches this temperature, the movement of its molecules gradually slows, the molecules begin to bond with one another, and the liquid shifts into a solid state. For sake (nihonshu), low-temperature storage is particularly important, and it is helpful to understand the freezing point in order to avoid freezing. The freezing point can vary depending on the composition of the liquid and on pressure, and it is also a factor that can affect the components of sake. Knowing an appropriate storage temperature is essential for maintaining the quality of sake.