Momiage temperature (momiage ondo)

Momiage temperature (momiage ondo) refers to the temperature at the point when the tokomomi operation (the initial mixing of the rice after koji mold is added) is completed, once the rice has been steamed, in the sake brewing process. This temperature plays a very important role in fermentation, affecting the activity of the koji mold and the fermentation process of the yeast. When the momiage temperature is appropriate, it helps determine the flavor and aroma of the sake and forms the foundation for producing high-quality sake. Normally, the momiage temperature needs to be carefully controlled.