What are the two main types of sake fermentation?

The two main types of sake fermentation are multiple parallel fermentation and traditional brewing. Understanding this concept is crucial for differentiating how sake is produced.

Multiple parallel fermentation is distinctive to sake production, allowing for the simultaneous conversion of starches into sugars and the conversion of sugars into alcohol. This process involves both the action of yeasts and koji mold occurring at the same time within the same fermentation vessel. This contrasts with most wines, where sugar is first fermented into alcohol during a linear fermentation process.

Traditional brewing refers more broadly to the techniques and practices employed in sake making, which have been refined over centuries. This captures essential methods that include the careful preparation of the rice, the role of koji, and ensuring the right conditions for fermentation.

The other terms do not accurately describe the sake fermentation process, particularly since single fermentation does not apply to sake, which uniquely incorporates two parallel processes in its fermentation. Natural and controlled fermentation, while relevant in other types of fermentation, do not capture the essence of how sake is produced, while continuous and batch fermentation typically relate to different methods used in other types of alcoholic beverage production.