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

Nitrate-reducing bacteria and lactic acid bacteria play a crucial role in sake production primarily because they produce acids that lower the pH of the fermentation environment. This reduction in pH is significant as it creates conditions that are more favorable for yeast growth and activity, particularly for Saccharomyces cerevisiae, which is the primary yeast used in sake fermentation. A lower pH can also help to inhibit unwanted microorganisms, thereby promoting a more controlled fermentation process.

While these bacteria contribute to flavor development, their key function in the context of sake production is their ability to create a more optimal environment for the yeast. This interplay between bacteria and yeast is essential for achieving a balanced fermentation and the desired sake characteristics.