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Season 1, Episode 16. Pasteurization is well known and it used for a lot of sakes.  this kills off any bacteria or yeast and makes sake stable outside of refrigeration.  In the world of sake there are a number of variations on pasteurization, known as "hi-ire" in Japanese or "into the fire".  We've got our Full Nama (also known as Nama Nama), Once pasteurized nama chozo, Once pasteurized Nama zume, and twice pasteurized regular sake. As if that wasn't enough, there are also at least three ways to do pasteurization for sake... before you know it, we will get to 10,000 thousand ways.  John and Tim both opt for highly fragrant and flavorful sakes this week.  Give a listen to see what they've came up with.