How much can the yields of sake production increase with the addition of alcohol?

The correct answer reflects a fundamental aspect of sake production, specifically concerning the addition of distilled alcohol, known as "jozo alcohol." When alcohol is added during fermentation, it plays several vital roles, one of which is to enhance the yields of sake.

The addition of alcohol can increase the overall volume of sake produced because it allows for higher fermentation efficiency by stabilizing the environment and preventing spoilage by undesirable microorganisms. This process enables sake brewers to extract more sugars from the rice, which are then converted into alcohol by yeast.

Research and traditional practices in sake brewing suggest that the typical increase in yield due to this addition can reach up to 15%. This figure represents a common benchmark in industry practices and serves to illustrate the intricate balance brewers must maintain between the flavor complexity of the sake and the efficiency of production.

Understanding this yield improvement is crucial for sake brewers who strive to optimize their production processes while maintaining quality.