How does sake differ from wine in terms of production?

Sake production is characterized by its brewing process, which involves a unique multiple fermentation technique. Unlike traditional wine production that typically ferments the sugars in fruit (like grapes) directly into alcohol, sake involves two processes happening simultaneously: the conversion of starches in the rice into sugars by koji mold, and the fermentation of those sugars into alcohol by yeast. This simultaneous saccharification and fermentation distinguishes sake from wine, which only undergoes a single fermentation process.

The brewing process for sake also requires careful control of temperature and timing, contributing to its distinct flavors and aromas. The requirement for both the koji mold and yeast to operate together at specific stages sets sake apart from wine, emphasizing its unique production method. This makes the option highlighting sake as brewed, involving a multiple fermentation process, the correct choice.

While sake certification does include specific rice requirements, its production intricacies, particularly the simultaneous fermentation, illustrate why this distinction is crucial in understanding how sake is made compared to wine.