What is the primary role of fermentation temperature in sake?

The primary role of fermentation temperature in sake is to influence the aroma profile. During fermentation, temperature plays a crucial role in determining how yeast and koji mold produce various aromatic compounds. Lower fermentation temperatures tend to produce cleaner, fruitier, and more delicate aromas, while higher temperatures can lead to more robust and sometimes more complex aromatic profiles. The specific temperature at which fermentation occurs can significantly impact the final characteristics of the sake, including its aroma, flavor, and overall expression.

While fermentation temperature might have some influence on the sweetness, clarity, and alcohol content, these aspects are secondary to its impact on the aroma. Sweetness is primarily a result of residual sugars, clarity relates more to filtration processes, and alcohol content is influenced by the overall fermentation process rather than primarily the temperature alone. Thus, the influence of fermentation temperature on the aroma profile is a key factor in sake production.