Sake Brewing Series: [4. Moromi Preparation]

Hello, this is Migita Honten.
Welcome to the fourth installment of our sake brewing process series!

4.Moromi

To prepare the moromi, we add koji, steamed rice, and water to the shubo (starter mash) and begin the fermentation process.

The process of kaiire (stirring) is done periodically to encourage the fermentation. During this period, the yeast breaks down the sugars into alcohol.

This fermentation process typically takes around 15 to 30 days, during which the flavors and aromas of the sake begin to develop.