Wine & Spirit Education Trust (WSET) Level 1 Award in Sake Practice Exam

The main fermentation process used to produce sake is multiple parallel fermentation. This unique process involves the simultaneous conversion of starches into sugars, and sugars into alcohol, which is unlike most other alcoholic beverages where these processes occur in distinct phases.

In sake production, the mold Aspergillus oryzae is introduced to steamed rice. This mold breaks down the starches in the rice into fermentable sugars. Simultaneously, yeast is added to the mixture, which consumes these sugars and produces alcohol and carbon dioxide. This dual action allows for a more efficient fermentation process and can result in a product that is rich in flavor and aroma, characteristic of fine sake.

The other fermentation processes mentioned do not accurately describe sake production. Sequential fermentation, for instance, refers to a process where saccharification occurs before fermentation, typically seen in beverages like beer. Continuous fermentation is mostly applied in brewing and distillation where the process is kept constantly active, rather than in the more batch-style method used for sake. Traditional fermentation is a vague term and does not specify the unique aspects of sake's fermentation method. Thus, multiple parallel fermentation is the correct and most descriptive term for how sake is produced.