Hiochi bacteria

Lactobacillus species that cause spoilage of sake. These acid-tolerant bacteria thrive in the low-pH, high-alcohol environment of finished sake, producing off-flavours, haze, and unwanted acidity that ruin the drink’s delicate profile. Because they tolerate conditions that suppress most microbes, they are a persistent hazard in sake breweries. Brewers guard against them through strict sanitation of tanks and lines, pasteurization of the finished sake, and careful control of storage temperature after brewing. Early detection relies on microbiological monitoring, since once hiochi bacteria establish themselves, an entire batch can be lost.