Zenkyu-kokan-gata (fermentation pattern with a fast start and slow finish)

Zenkyu-kokan-gata (前急後緩型) is one type of fermentation pattern in sake brewing. In this pattern, the fermentation of the moromi (fermentation mash) proceeds rapidly in the first half and slows down in the second half. Specifically, in the early stage of fermentation the yeast is highly active and alcohol is produced quickly, but in the later stage of the moromi the yeast activity settles and fermentation gradually becomes more gentle. Because of these characteristics, the overall brewing period of the moromi is generally relatively short. Sake made with this pattern often shows a fruity, fresh character, and temperature control during production and the choice of yeast are important.