B curve

The B curve is a curve plotted with the days after tome (the final addition of ingredients to the mash) on the horizontal axis and the BMD value (Biomass Density) on the vertical axis. It is used to manage sake moromi (fermentation mash), and it shows visually how the yeast grows and behaves during fermentation. Analyzing the B curve gives an important indicator for maintaining a suitable fermentation environment and improving the quality of the sake. This management makes it possible to follow the progress of fermentation and to adjust the temperature and the mash itself at the best time.