Moromi buai (moromi yield ratio)

Moromi buai (醪歩合) is the ratio of the amount of moromi (fermentation mash, the mixture that is fermenting) to the weight of polished white rice used in sake brewing. It shows how many liters of moromi are obtained from 100 kg of polished rice. Moromi buai is calculated with the following formula: moromi buai (%) = (liters of moromi ÷ kg of polished rice) × 100. A higher moromi buai means that more liquid is produced, and it is an important indicator that also affects the quality and flavor of the sake. In general, moromi buai is adjusted according to the style and purpose of the sake.