WSET Level 3 Sake Practice Exam 2025 – Complete Prep Guide

The kō-on tōka-moto method, also known as the "hot starter" method, involves fermentation at elevated temperatures to encourage the growth of yeast and beneficial microorganisms. In this process, the initial fermentation stage begins at temperatures typically around 55-60°C. This elevated temperature aids in the rapid propagation of yeasts and the purging of unwanted bacteria, effectively promoting a vigorous fermentation environment.

Understanding the importance of these temperature ranges is crucial for the production of sake, as different temperatures can significantly impact fermentation speed, flavor development, and the overall profile of the final product. Lower temperatures are often associated with specific styles or techniques that may not yield the same results as those produced at the temperatures characteristic of the kō-on tōka-moto method.