Hi (fire)

Hi (火, "fire") is a very important element in the sake brewing process. Specifically, it is connected to a phenomenon called hiochi (火落ち). Hiochi refers to a situation that arises in the fermenting moromi (fermentation mash) when temperature changes or increased yeast activity occur. If this state continues, the yeast may become overactive and brewing may not proceed well. To prevent hiochi, it is important to manage temperature and maintain a suitable fermentation environment. Because hi affects the quality of sake, it is an important point for producers.