Which process typically yields sake that is sweeter and more textured?

Lower fermentation temperatures are associated with the production of sake that tends to be sweeter and more textured. When fermentation occurs at lower temperatures, yeast activity is slower, which allows for more complex flavors to develop. This prolonged fermentation can lead to the accumulation of residual sugars, resulting in a sweeter profile in the final product. Additionally, the lower fermentation conditions can enhance the development of nuanced flavor compounds that contribute to a richer mouthfeel, thereby creating a more textured experience.

Higher fermentation temperatures, though they can speed up the fermentation process, often lead to the production of more alcohol and a drier sake, as the yeast converts sugars into alcohol more quickly and efficiently.

Filtration methods play a role in polishing and clarifying the sake but do not inherently change the fermentation characteristics that affect sweetness and texture.

Oxidation processes can alter sake over time, influencing its flavor and aroma, but they typically do not contribute to a sweeter and more textured mouthfeel in the same way that fermentation temperatures do.

Thus, lower fermentation temperatures are key to achieving the desired sweetness and texture in sake.