In sake brewing, what role does yeast primarily play?

Yeast plays a crucial role in the sake brewing process primarily through the fermentation of sugars. During fermentation, yeast converts the sugars present in the rice into alcohol and carbon dioxide. This conversion is essential for producing sake, as the desired alcoholic content relies on this process. Additionally, yeast also contributes to the development of various flavor compounds and aromas, which enhances the overall profile of the sake.

While yeast does influence the flavor, its main function is the fermentation of sugars. The process requires specific strains of yeast that are suited for sake brewing, which helps achieve the unique characteristics associated with different types of sake. The clarity of the liquid and any color development are not direct functions of yeast but are influenced by other factors in the brewing and filtration processes. Thus, the fermentation of sugars is the fundamental role that yeast plays in sake brewing.