Hiochi-kin (hiochi bacteria)

Hiochi-kin (hiochi bacteria) is a type of lactic acid bacteria and a microorganism that causes particular problems in the production of sake. When it multiplies in sake, the sake can turn cloudy white and give off an unpleasant, foul odor, making it unfit to drink. Hiochi-kin is highly tolerant of alcohol and can proliferate easily even in the environment of sake. Because inadequate hygiene management during production raises the risk of hiochi-kin contamination, monitoring for this bacteria is important in sake brewing.