What is the typical fermentation temperature for Honjōzō sake?

The typical fermentation temperature for Honjōzō sake is warm, generally ranging from about 15 to 20 degrees Celsius (59 to 68 degrees Fahrenheit). This warmer fermentation environment helps promote the activity of the yeast and enhances the development of the sake's flavors and aromas. During the fermentation process, warmth facilitates a more vigorous fermentation, which can result in a sake that has a relatively rich and full-bodied character typical of Honjōzō styles.

In contrast, lower fermentation temperatures, which might be used for other sake styles, can lead to more delicate and refined flavors but are not typically associated with the production of Honjōzō sake. Cooled fermentation processes would not align with the desired characteristics of Honjōzō, as these conditions would inhibit yeast activity and result in a different flavor profile. Room temperature is also not the appropriate term for this context, as it does not specifically denote the controlled warmth required for optimal fermentation of this sake style.