Kibakuho (aeration method)

Kibakuho (the aeration method) is a treatment used in sake production that causes oxygen in the air to react with iron ions in water. Specifically, ferrous iron ions dissolved in the water are brought into contact with oxygen in the air, which converts them into sparingly soluble ferric iron ions. Because the ferric iron ions produced by this change do not dissolve easily in water, they can be removed readily by filtration. This method plays an important role in improving sake quality and balancing flavor.