Which process converts starches into sugars in sake production?

The correct process that converts starches into sugars in sake production is saccharification. This occurs as a vital step in the brewing process where the starches present in the steamed rice are broken down into sugars, which are essential for fermentation. Enzymes, particularly those produced by the mold Koji (Aspergillus oryzae), facilitate this conversion, enabling yeast to later transform the sugars into alcohol and carbon dioxide during fermentation.

This process is critical in sake brewing, as it allows the yeast to have the necessary sugars to thrive, significantly impacting the final flavor profile and alcohol content of the sake. Without effective saccharification, the fermentation phase would not produce alcohol, making it a cornerstone in sake production.

In contrast, fermentation is the next step in the process where the sugars are converted into alcohol and carbon dioxide. Distillation is not relevant in sake production since it is primarily an un-distilled beverage. Decantation, on the other hand, is used to separate liquids from solids but does not involve any biochemical transformation of starches into sugars.