Fermented beverages – origin and strength: Which beverage is of Japanese origin and typically contains about 14–17% alcohol by volume in its traditional form?

Introduction / Context:
Understanding the diversity of fermented beverages includes knowing their geographic origins, microorganisms involved, substrates, and typical alcohol strengths. This helps distinguish products during sensory exams and in food microbiology contexts.

Given Data / Assumptions:

• Sake is a well-known Japanese rice beverage.
• ABV range in the options points to higher-strength fermented (not distilled) drinks.
• Other listed names are either unrelated regional beverages or beer styles.

Concept / Approach:
Sake is produced by parallel fermentation: koji mold (Aspergillus oryzae) saccharifies rice starch to sugars, while sake yeast (Saccharomyces cerevisiae var. sake) ferments sugars to ethanol. Finished sake typically falls between about 14–17% ABV prior to any dilution for bottling styles, matching the range stated in the question.

Step-by-Step Solution:
Identify which beverage is Japanese and matches the ABV range. Recall that sake usually sits around 15–16% ABV. Exclude lager beer (usually 4–6% ABV) and unrelated names. Select Sake.

Verification / Alternative check:
Brewing references consistently report sake in the mid-teens ABV, obtained by high gravity fermentation without distillation.

Why Other Options Are Wrong:
Pulpue/Sonti – not the Japanese rice beverage with this ABV.

Lager – a bottom-fermented beer style, typically far lower in ABV.

Kvass – a low-alcohol Slavic beverage from bread; ABV usually < 2%.

Common Pitfalls:
Confusing distilled rice spirits (e.g., shochu) with fermented sake; shochu exceeds the range due to distillation.

Final Answer:
Sake.