Koon tanki sokujo moto (high-temperature, short-term quick yeast starter method)

Koon tanki sokujo moto (high-temperature, short-term sokujo yeast starter) is a technique used in sake brewing and a variant of sokujo moto, the quick-method yeast starter. In this method, the starter is prepared in a relatively warm environment of 25°C to 30°C so that the yeast is activated in a short time. Temperature control is important in ordinary sokujo moto as well, but because this variant is carried out at high temperatures, as its name suggests, fermentation proceeds quickly. As a result, the yeast grows within a few days, making it possible to begin brewing at an early stage. This offers the advantage of a short brewing period, but temperature control is difficult, so skilled brewers are required. The sake produced by this method often has a rich aroma and a fresh character, and is easy to drink.