Which of the following is not a blending component used in sake?

In sake production, blending is typically done to create a desired flavor profile and balance. This can involve the combination of different types of rice, various strains of yeast, and different press fractions, all of which contribute to the overall character of the sake.

The inclusion of different types of rice allows brewers to leverage the unique properties each variety offers, such as starch content and texture. Utilizing various yeast strains can influence the aroma and flavor, contributing to the complexity and distinctiveness of the sake. Additionally, different press fractions, which are the separate parts obtained during the pressing of sake, can provide varied levels of sweetness and clarity, allowing for further refinement of the final product.

Contrarily, the practice of adding artificial colors and flavors does not align with traditional sake brewing techniques. Sake is celebrated for its authentic and natural qualities, and the introduction of synthetic additives contradicts the principles of craftsmanship that define sake making. This understanding emphasizes the focus on traditional ingredients and methods in producing high-quality sake, further validating why the chosen answer accurately reflects a component not typically used in the blending process.