At what temperature range is sake typically heated during pasteurization?

During the pasteurization process of sake, the typical temperature range is indeed around 60-65°C. This temperature is chosen because it is effective in eliminating unwanted microorganisms while preserving the delicate flavors and aromas of the sake. Heating sake to this range allows the pasteurization process to achieve its purpose by denaturing proteins from yeast and spoilage bacteria, thus ensuring a stable product without significantly altering the sake's sensory characteristics.

The importance of maintaining this specific temperature range lies in balancing efficacy with flavor retention. Higher temperatures could lead to greater flavor loss and may damage more subtle components in the sake, while lower temperatures might not effectively pasteurize the sake, leaving it vulnerable to spoilage. This meticulous approach is crucial in sake production, where preserving quality is a paramount consideration.

Understanding the roles of temperature during pasteurization can help appreciate the nuances involved in sake production, leading to better appreciation of the crafted beverage's complexities.