What is a potential disadvantage of bottle pasteurisation?

Bottle pasteurisation is a process that involves heating sealed bottles of sake to eliminate yeast and bacteria, ensuring stability and prolonging shelf life. One potential disadvantage of this method is that it requires more storage space for the bottles.

This is because each bottle needs to be packed and stored individually after pasteurisation, which results in a larger overall footprint compared to bulk pasteurisation, where larger containers or tanks are processed altogether. Consequently, the efficiency of storage is decreased, as many individual bottles occupy more space than fewer large containers.

In contrast to the other options, which highlight benefits such as reduced labor intensity or storage efficiency, the specific nature of bottle pasteurisation leads to a greater spatial requirement, thus making the correct choice clear. Additionally, the statement regarding damage to delicate aromas identifies a comparative advantage of bottle pasteurisation over bulk methods, which strengthens the case for understanding the logistical implications of the bottling process itself.