Final answer:
The fungus used in the production of saki and soy sauce is Aspergillus oryzae, which is capable of converting rice starch to sugars for fermentation into alcoholic beverages and flavorings.
Step-by-step explanation:
The fungus used in the production of saki and soy sauce is Aspergillus oryzae. This fungus is part of the Phylum Ascomycota and is notable for its ability to convert starches found in rice to sugars, which can then be fermented to produce alcoholic beverages and flavorings like sake, soy sauce, and miso. Aspergillus oryzae is a filamentous fungus that plays a pivotal role in fermenting rice to make sake. On the other hand, Saccharomyces cerevisiae, commonly known as brewer's or baker's yeast, is used in the baking of bread and in the fermentation process of making wine and beer.