The process begins at a far lower temperature than in the sokujomoto method.
The mash warmers are introduced, raising the temperature by three degrees. When they are removed, it drops two degrees. This alternating pattern is repeated to gradually raise the temperature in zigzag fashion.
Adding yeast, expansion and foaming
The yeast growth rate increases, and from this point fermentation heat allows the mixture to heat itself, with no further need for the mash warmers.
The yeast activity is halted by dropping the temperature very quickly, and the mixture is then rested.