What is the common alcohol content range for most sakes?

The common alcohol content range for most sakes is typically between 15-20% by volume. This range is reflective of the fermentation process used in sake production, where specific yeasts convert sugars from the rice into alcohol. Sake benefits from the multiple parallel fermentation technique, allowing both starch to sugar and sugar to alcohol conversions to occur simultaneously, resulting in a higher alcohol concentration compared to beverages like beer or wine.

While some sakes may exist outside this range, either being lower or higher, the majority fall comfortably within the 15-20% category. This consistency in alcohol content contributes to the distinct characteristics of sake, such as its flavors, aroma, and mouthfeel, which are tailored to be enjoyed at various temperatures and occasions.