What is a key characteristic of middle temperature sokujō-moto compared to standard sokujō-moto?

A key characteristic of middle temperature sokujō-moto is that the starter remains at higher temperatures for the entire second day. In this fermentation method, the emphasis on maintaining a consistent, higher temperature allows for robust fermentation activity, which can enhance the development of flavor and aroma compounds in the sake. This method stands in contrast to other starter processes that may allow for variations in temperature or timing.

The other options do not capture the essence of middle temperature sokujō-moto as effectively. For example, chilling the starter to lower temperatures or adding yeast at lower temperatures would not align with the objective of enhancing fermentation activity through higher temperatures. Additionally, the time it takes to complete the process may differ from traditional methods, but maintaining a higher temperature during the second day is crucial for the fermentation profile desired in this style of sake. Understanding the dynamics of temperature control is essential for manipulating the flavors and aromas of sake, hence the significance of this characteristic.