Sake alcohol level — Within typical production and labeling ranges, what is the approximate alcohol content of sake (after standard dilution if used)?

Introduction / Context:
Sake is a fermented beverage produced from polished rice using parallel saccharification and fermentation. Understanding typical alcohol levels helps distinguish sake from beer and wine and clarifies serving and pairing expectations.

Given Data / Assumptions:

• Fermentation can reach 18–20% alcohol by volume before dilution.
• Commercial bottlings commonly present at roughly 14–17% ABV after adjustment.
• Some specialty styles may vary but typical table sake stays in the mid-teens.

Concept / Approach:
Koji converts starch to sugars while yeast ferments simultaneously, allowing higher alcohol yields than typical beer. Many producers dilute to a house style near 15–16% ABV for balance. Given the provided options, the broad range that captures common market sake is the 4–17% band, which includes the standard 14–17% outcomes and excludes spirits-strength products.

Step-by-Step Solution:

Verification / Alternative check:
Producer labels and buyer guides list most junmai, ginjo, and daiginjo sakes at 15–16% ABV, matching this selection.

Why Other Options Are Wrong:

• a/e: Far below typical sake alcohol levels.
• c/d: Too high for standard bottlings; undiluted ferments may reach ~18–20% but not 25%+.

Common Pitfalls:
Confusing fermentation maximum with the labeled, diluted ABV; the latter reflects market norms.

Final Answer:
4–17%