Advanced Sake Professional Practice Test 2025 – The Comprehensive Guide to Master Your Certification!

Futsushu, or "regular sake," is characterized by its production method which typically involves a quicker fermentation process compared to premium sake types. The fermentation for futsushu generally lasts around 20 days. This duration allows for efficient conversion of sugars into alcohol while still enabling a balance of flavors to develop.

In the sake brewing process, the speed of fermentation can affect the flavor profile, aroma, and overall qualities of the sake. A fermentation period of around 20 days strikes a balance between these factors. It is during this period that the yeast converts sugars into alcohol efficiently, while also allowing the koji mold to contribute to the flavor development.

Shorter fermentation times may not allow enough time for the full character of the sake to develop, while longer periods could lead to overly developed flavors that may not align with the fresh and accessible profile preferable in futsushu.