Somai (total weight of polished rice used in a brew)

Somai (総米) refers to the total weight of polished white rice used when preparing the moromi (fermentation mash) of sake. It is also commonly called "shikomi somai" (仕込総米). When the brewing is done in four stages (yondan-kake), the weight of rice is counted according to each stage. For example, the total weight of rice used in the first stage is called "shubo somai" (酒母総米, shubo being the yeast starter), the second stage is "soe somai" (添総米), the third stage is "naka somai" (仲総米), and the rice used in the final stage is called "tome somai" (留総米). In four-stage brewing, the name "sandan somai" (三段総米) is also used, referring to the total weight of rice up to tomezoe (留添). Somai is thus an important figure in the sake-making process, and because it directly affects the taste and quality of the sake, accurate weighing is required.