Moromi jukusei buai (moromi maturation ratio)

Moromi jukusei buai (moromi maturation ratio) is an indicator of the state of the moromi (fermentation mash) before pressing (joso) in the sake-making process. Specifically, it expresses, as a percentage, how many liters of moromi were produced per 100 kg of polished rice used as the raw material. This value is useful for gauging the concentration of the moromi and how far fermentation has progressed. The formula for the moromi maturation ratio is as follows: Moromi maturation ratio (%) = (liters of moromi before pressing − liters of water added − liters of added alcohol and seasoning alcohol − liters of raw-material sake − liters of raw-material sake lees (converted)) ÷ kg of polished rice × 100 The converted liter figure for raw-material sake lees is found by dividing the weight of the lees in kg by 1.1. In this way, the final fermentation status of the moromi is expressed numerically and used for adjusting sake quality and for quality control.