Moromitare buai (moromi yield ratio)

Moromitare buai (also read moromidare buai) is an indicator of the amount of sake obtained from the moromi (fermentation mash) in sake brewing. It is calculated by subtracting the amount of sake used as a raw material from the amount of sake actually obtained from the moromi, and comparing the result with the amount of moromi before pressing, again net of the raw-material sake. Specifically, moromitare buai (%) is calculated with the following formula: Moromitare buai (%) = ((liters of sake obtained − liters of raw-material sake used) / (liters of moromi before pressing − liters of raw-material sake used)) × 100 This indicator plays an important role in evaluating the efficiency and yield of sake production, and it serves as reference data that helps a sake brewery manage its moromi and optimize its brewing process.