What is “moromi”? Words related to sake(moromi)
It is the liquid in the process of fermentation, the preliminary stage of becoming sake, in which sake mother, koji, steamed rice, and water are added and fermented. When this “moromi” is strained, clear sake is produced. Doburoku is made without the moromi. The most common method of making moromi is the three-stage brewing process. The ingredients used in the brewing process are steamed rice, rice malt, sake mother, and water, and these ingredients are divided into three separate batches. The yeast is fermented slowly, and the brewing process takes four days. It is not an exaggeration to say that the quality of the moromi determines the quality of the sake.
