Ace the Sake Scene: Rock Your WSET Level 1 in 2025!

The role of yeast in sake production is crucial as it is responsible for converting sugars into alcohol and carbon dioxide. During the fermentation process, yeast consumes the sugars, which are derived from the starches in the rice that have been converted into sugar through the action of koji mold. This fermentation is what ultimately produces the alcohol content in sake, as well as some of the carbon dioxide, which can contribute to the overall mouthfeel of the beverage.

While yeast can influence aspects such as fragrance and flavor, its primary function in this context is the conversion of sugars. This fermentation process is essential for the production of sake, because without yeast, the sugars would not be transformed into alcohol, and no sake could be produced.

The other options refer to processes or elements that are not primarily the function of yeast. Clarification of sake involves methods like filtration or pressing rather than yeast activity. Color in sake is not significantly derived from yeast; rather, it is dependent on the rice and the brewing process. Enhancing the fragrance of sake may also be a result of the specific yeast strains used, but this is a secondary effect compared to the yeast’s fundamental role in fermentation.