Genmoromi (undiluted fermentation mash)

Genmoromi (原醪) is an important stage in sake brewing, referring to the state of the fermentation mash (moromi) before alcohol or brewer's alcohol is added. At this stage, rice, koji, water, and yeast are combined and fermentation proceeds, shaping the basic flavor and aroma of the sake. Genmoromi is a key factor that lays the foundation for the quality and taste of the finished sake. For this reason, kurabito (brewery workers) pay close attention to managing it.