Hineka (aged aroma)

Hineka (老香) refers to an aroma that develops under certain conditions, mainly in sake. In general, it is an off-odor caused by storing pasteurized sake in a high-temperature environment, and this is what is called hineka. In this case the aroma is usually perceived as unpleasant and indicates a decline in quality. On the other hand, in koshu (aged sake) that has been matured under controlled conditions, hineka may be regarded as a desirable maturation aroma. Here, the deep aroma gained through long aging is valued, so it differs from a simply deteriorated smell. Furthermore, the hineka of koji refers to a distinctive aroma produced during koji making when the koji fermentation time is extended. This aroma can also develop as sake matures over time, and it is one of the elements that add depth to the flavor of sake.