Anaerobic fermentation

Anaerobic fermentation is a fermentation process that takes place in an environment that does not require oxygen. It is the process yeast mainly uses to produce alcohol, and lactic acid fermentation by lactic acid bacteria is also included. In sake brewing, anaerobic fermentation plays an important role, and the absence of oxygen is the preferable condition for making sake. This allows brewing yeast to work actively while preventing the growth of unwanted microbes.