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

The main fermentation vessel used in sake production is the fermentation tank. These tanks are specifically designed to accommodate the unique fermentation process that sake undergoes, which involves converting starches from rice into sugars and then fermenting those sugars into alcohol.

Fermentation tanks are typically made of stainless steel or food-grade plastic, which help maintain a controlled environment, allowing for optimal temperature regulation and effective management of the fermentation process. This is crucial for producing high-quality sake, as it helps preserve the delicate flavors and aromas that are characteristic of this beverage.

While wooden barrels, plastic containers, and glass jars can be utilized in various aspects of storage and fermentation for other beverages, they do not provide the same level of reliability and control needed for sake production. For instance, wooden barrels can impart unwanted flavors, plastic containers may not be suitable for long-term fermentation due to potential leaching, and glass jars are usually too small for commercial production. Hence, fermentation tanks are the industry standard for this purpose.