What is the role of sulfites in sake production?

The function of sulfites in sake production primarily revolves around their ability to act as antioxidants. This characteristic is crucial because it helps preserve the freshness of the sake, preventing oxidation, which could negatively affect flavor and aroma. By inhibiting undesirable chemical reactions, sulfites help maintain the sake's quality over time, ensuring that it retains its intended taste profile and aromatic characteristics.

While sulfites can influence various aspects of wine and sake, their principal role in this context is preservation rather than enhancing sweetness, aroma, or stabilizing color. This focus on preservation is particularly important in brewing processes that can be sensitive to oxygen exposure, ensuring that the final product remains vibrant and enjoyable for consumers.