Baume degree (Bome-do)

Baume degree (Bome-do) is an indicator measured using the specific gravity of a liquid, and it plays an important role in the sake brewing process. It is used particularly in the early and middle stages of fermentation of the shubo (yeast starter) and moromi (fermentation mash) to track changes in sugar and alcohol. For every 1-point rise in Baume degree, the sake meter value (SMV) corresponds to roughly -10. As fermentation progresses, sugar is converted to alcohol, so the specific gravity decreases and the Baume value rises. In general, Baume degree is very important information for brewers as an indicator of changes in the quality of the sake. Because the SMV is set at ten times the Baume degree, understanding the relationship between the two is useful for analyzing and managing flavor.