What component does the term "moromi" refer to in sake brewing?

The term "moromi" specifically refers to the fermented mash used in the sake brewing process. During fermentation, the moromi is where the action takes place, as the koji (molded rice), yeast, and steamed rice interact, converting starches into sugars and then into alcohol. This stage is vital for developing the flavor, aroma, and overall characteristics of the sake. The moromi is typically a thick, slurry-like mixture that undergoes fermentation for several weeks, during which careful monitoring of temperature and other factors is crucial for achieving the desired sake profile.

The rice used in the sake brewing process is known as "shuzokukomai," which is separate from the moromi. The finished product is simply referred to as "sake," and the dregs left after pressing are known as "lees" or "kasu." Each of these components plays a distinct role in the sake making process, but the moromi specifically identifies the critical phase of fermentation.