In the Kyushu region where it is difficult to produce Yamahaimoto or kimoto due to its air temperature, Koon-toka-moto is used as shubo for making junmaishu (sake made without added alcohol or sugar) and ginjoshu (high-quality sake brewed at low temperatures from rice grains polished to 60 % or less in weight).
気温の関係で山廃酛や生酛を造ることが困難な九州地方等では純米酒や吟醸酒の酒母としても使用される。