What kind of aromas are produced by higher fermentation temperatures?

Higher fermentation temperatures in sake production tend to promote the development of fruity and floral aromas. This is primarily due to the activity of yeast, which is influenced by the temperature at which fermentation occurs. When fermentation takes place at elevated temperatures, the yeast is more active and produces various esters and phenolic compounds. These compounds are responsible for the fruity notes like banana, apple, and various floral aromas, enhancing the sensory profile of the sake.

The options that suggest cereal and lactic aromas are typically associated with lower fermentation temperatures, which tend to highlight the characteristics of rice and some lactic acid produced during the process. Similarly, the rich and buttery notes are usually related to specific yeast strains and certain fermentation conditions that are not characterized by higher temperatures. The option with spicy and floral aromas also doesn't correctly align with the typical outcomes of high fermentation temperatures. Instead, these aromas may be more aligned with specific yeast strains or secondary fermentation processes, rather than the heat of fermentation. Thus, the connection between higher fermentation temperatures and the production of fruity and floral aromas is what makes this choice the best fit.