Koon Toka Moto (high-temperature saccharification yeast starter)

Koon Toka Moto (高温糖化酛, "high-temperature saccharification starter") is a type of shubo (yeast starter) and one of the techniques within the sokujo (quick-fermentation starter) method. In this method, the starter is held for a long time at a temperature higher than the optimum range for the saccharifying enzymes in koji, which eliminates unwanted harmful microorganisms. Lactic acid is then added and the temperature is cooled rapidly. Finally, pure cultured yeast is added, which makes it possible to cultivate pure yeast reliably. Because brewing at high temperatures helps keep down the cost of the brewing process, it is a modern technique that is widely used. The method also helps shorten brewing time, and it has the advantage of allowing safe brewing, particularly in relatively warm regions. Koon Toka Moto is an important method in sake production, being efficient while maintaining quality.