Which description best defines Multiple Parallel Fermentation in sake?

Which description best defines Multiple Parallel Fermentation in sake?

• A. Starch is converted to sugar as the sugar is converted to alcohol in the same vessel
• B. A separate fermentation in another vessel
• C. It uses multiple yeast strains sequentially
• D. It produces carbon dioxide in a single step

Answer: (A)

Multiple Parallel Fermentation describes a process where the breakdown of starch into fermentable sugars and the fermentation of those sugars into alcohol happen in the same vessel at the same time. In sake, koji mold provides enzymes that convert rice starch directly to sugar, and the yeast immediately ferments that sugar to alcohol within the same mash. This combined, in-tandem action is what defines the method. So, the best description is that starch is converted to sugar as the sugar is converted to alcohol in the same vessel. This isn’t a separate fermentation in another vessel, nor a sequence of fermentations using different yeasts, nor a single-step CO2 production.

Multiple Parallel Fermentation describes a process where the breakdown of starch into fermentable sugars and the fermentation of those sugars into alcohol happen in the same vessel at the same time. In sake, koji mold provides enzymes that convert rice starch directly to sugar, and the yeast immediately ferments that sugar to alcohol within the same mash. This combined, in-tandem action is what defines the method.

So, the best description is that starch is converted to sugar as the sugar is converted to alcohol in the same vessel.

This isn’t a separate fermentation in another vessel, nor a sequence of fermentations using different yeasts, nor a single-step CO2 production.