Moromi
醪
Brewing Process
คำจำกัดความ
The main fermentation mash where sake is actually produced. Moromi is built up over four days through a three-stage addition process (sandan-jikomi) and then ferments for 18-32 days at controlled temperatures.
เชิงลึก
Moromi is a remarkable feat of parallel fermentation: koji enzymes continuously convert starch to glucose while yeast simultaneously converts glucose to alcohol and carbon dioxide. This process is unique to sake and enables the highest natural alcohol concentration of any brewed beverage. The toji monitors moromi temperature, specific gravity, acidity, and amino acid levels daily, making adjustments to guide fermentation toward the desired profile. In the final days, the moromi may reach 18-20% alcohol before pressing.