Koon tankigata (high-temperature, short-term fermentation)

Koon tankigata (the high-temperature, short-term method) is a technique in which sake moromi (fermentation mash) is fermented at a relatively high temperature, around 20°C. With this method, fermentation is completed in a shorter period than usual. Fermenting at a high temperature makes the yeast more active, which in turn speeds up fermentation from an early stage. This process generally brings out a more fruity and fragrant aroma. It is also characterized by a smooth, easy-drinking taste, and it is a style often seen in young sake and newly pressed sake (shinshu). The high-temperature, short-term method has drawn increasing attention as brewing technology has advanced.