Elevate Your Palate: Ace the WSET Level 3 Sake Challenge 2025 – Sip, Study, Succeed!

The use of different yeasts in sake production significantly influences the aroma profiles and taste characteristics of the final product. Yeasts are responsible for the fermentation process, during which they convert sugars into alcohol and produce various by-products. Each yeast strain can produce distinct compounds, such as esters and phenols, which contribute to the unique flavors and aromas of the sake.

For example, some yeast strains may produce fruity notes reminiscent of bananas or apples, while others might impart floral characteristics or even traditional sake aromas such as "nasanori" (a marine characteristic). This variation in fermentation by-products leads to a broad spectrum of flavor profiles, allowing brewers to select specific yeast strains based on the desired attributes of the sake they aim to create.

The other choices do not accurately reflect the role of yeast in sake production. For instance, while different yeasts can influence acidity to some degree, the primary impact is in flavor and aroma development. Yeast does not significantly affect the color of sake, which is mainly determined by the rice polishing ratio and other production processes. Finally, claiming that yeasts have no impact on flavor overlooks their critical role in defining the character of the sake.