What can oxidation in sake be indicated by?

Oxidation in sake is characterized by specific aroma and visual changes. The presence of aromas such as caramel and toffee indicates that the sake has been exposed to air over time, leading to these more complex, deeper flavors. This process typically darkens the color of the sake, moving it from a pale straw to a deeper amber hue.

In contrast to fruity aromas and lighter colors, which are generally associated with fresh and well-preserved sake, the presence of caramel and toffee points to a mature sake that has undergone significant oxidation. Floral scents and vibrant colors typically suggest a young sake, while earthy notes with a clear color may indicate other conditions but not necessarily oxidation. Therefore, the correct choice highlights the distinct sensory cues that signify oxidation in sake.