This starter (moto) is based on scientific knowledge to get the best from enzyme. Normally saccharification is carried out under a temperature of no greater than 20℃, regardless of the starter type(sokujo-moto, ki-moto or yamahai-moto).However this new method activates saccharification (touka) at a much higher temperature (kouon) of around 55℃.
First, koji and water are mixed to create water-koji with the temperature of around 40℃. Hot steamed rice is added, which brings the temperature of the liquid to around 55℃.
A temperature range of 50 to 60℃ is best for amylase to convert from starch into glucose. If liquid is below 50℃, saccharification is slower and wild yeast or microorganisms can contaminate the mix because the lactic acid preventer has not yet been added. On the other hand if the temperature is over 60℃, amylase loses its saccharification ability.
In this process, excess water impedes saccharification, so less water is used. However, a higher glucose ratio impedes yeast activity because of its weakness against the osmotic pressure of a higher glucose environment, so water is added as necessary to achieve the right glucose balance.
Lactic acid is only added when saccharification is complete.
After addition of water, glucose and lactic acid, yeast is added for propagation. It takes approximately 7-10 days to finish this starter, compared with the two weeks of sokujo-moto and 30 to 50 days of ki-moto.