Zenko Koteigata (high-early, low-later mash temperature pattern)

Zenko Koteigata (前高後低型, "high early, low later" type) is one of the temperature-control patterns used during the production of moromi (fermentation mash) in sake brewing. In this method, the temperature at tomezoe (the final addition in the three-stage mash build-up) is set high at an early stage, encouraging the mash to progress at a high temperature. Specifically, with the aim of dissolving the steamed rice and advancing saccharification and alcoholic fermentation, the mash is held at a high temperature until the alcohol content reaches 10 to 13 percent. After that, the temperature of the mash is gradually lowered. The advantages of this method are good utilization of the raw materials and a shorter moromi production period. However, because attention must be paid to the mash formula and the activity of the yeast, careful management and adjustment are required. This method is regarded as an important technique in brewing aimed at improving quality.