Takaawa (high foam stage)

Takaawa (high foam) refers to a particular stage in the fermentation of sake. It is the high foam produced when the moromi (fermentation mash) is fermenting vigorously and the yeast is highly active. Roughly 1 to 3 days after the final addition in the brewing process (tome-shikomi), the state of the foam changes, progressing from sujiawa (streak foam) to mizuawa (water foam) to iwaawa (rock foam). The stage at which the foam rises highest is takaawa. This stage lasts for several days, after which the foam gradually subsides and the mash moves into the ochiawa (falling foam) stage. Takaawa is also known as hon-awa or hon-takaawa. The height of the foam is regarded as one indicator of how active and healthy the fermentation is.