Alcoholic fermentation

Alcoholic fermentation is a process in which yeast or bacteria break down sugars in an oxygen-free environment to produce energy. In this process, glucose (C6H12O6) is used as the main substrate, and ethyl alcohol (the principal alcohol component) and carbon dioxide are ultimately produced. In sake brewing, yeast ferments the sugars derived from rice, forming alcohol along with flavorful compounds. In this way, alcoholic fermentation is an important step that shapes the flavor and aroma of sake.