filtration. A best-case scenario would be to store sake at a low
temperature and perform pasteurization as soon as possible.
Among sake producers, it is common knowledge that longer storage
periods and higher storing temperatures before pasteurization
promote deterioration of the product. This empirical information is
in agreement with our observations.
The mechanisms for DMTS formation during sake fermentation
remain unknown; therefore, further studies are needed to formulate
processes to regulate DMTS formation (i.e., hineka) in sake.