| Koon-toka-ho is a Japanese sake-making method used today, in which the starch component of polished rice is gelatinized not by being steamed but by being heated at a high temperature, and then is fermented with the rice malt and yeast that is added at the next stage. |
高温糖化法（こうおんとうかほう）とは、日本酒の現代の製法の一つで、精米を蒸す代わりに高熱によってデンプン質をα化し、これに麹と酵母を加えて醗酵させて造る方法である。 |