Tamaawa (bead-like foam stage of moromi fermentation)

Tamaawa is one of the stages of fermentation in the moromi (fermentation mash) during sake brewing, referring to a characteristic state of foam seen in the later part of fermentation. As fermentation progresses, the appearance of the foam changes. After the period in which the high foam (takaawa) gradually subsides, the surface is finally covered with foam in the form of small beads. This foam looks like soap bubbles and gives a very soft impression. The tamaawa stage occurs when fermentation of the moromi has matured and foaming is gradually decreasing. After it continues for a time, the surface of the moromi becomes flat and the foam disappears, a state called "ji" (地). Tamaawa is characterized by its charming appearance and marks an important stage of fermentation in sake production.