Koontoka is a “high-temperature saccharification” substyle of sokujo-moto.
Mashing occurs around 131°F for five to seven hours. And lactic acid is added after a rapid cooling to around 104°F. Then after further cooling below 77°F, pure yeast culture is added.
Koontoka-shubo takes about ten days to complete.
What Does Koontoka-shubo Sake Taste Like?
Koontoka makes clean, crisp sake. It has few, if any, gamey or funky notes. Acidity levels also remain low, so the texture is often soft.
Popular Koontoka Sake Brands
Brewers don’t often say which sake uses the koontoka-shubo method. Nakao Shuzo of Hiroshima is credited with developing this method in 1947. Many of their Seikyo and Maboroshi-brand sake are koontoka. And so is their Joto Daiginjo.