Tome Sokuji Buai (ratio of white rice in the mash immediately after the final addition)

Tome Sokuji Buai (given in the source text with the reading Ryusokuji Hoai) refers to the proportion of the volume of moromi (fermentation mash) that is made up of white rice immediately after the final stage of brewing (tome-shikomi). This figure can be strongly affected when the steamed rice and koji absorb a lot of water during production. Specifically, it is one of the factors used to calculate the white rice ratio (shiromai buai), and the formula is as follows: white rice ratio (%) = ((liters of moromi immediately after tome - liters of kumimizu [water added]) / kg of white rice) x 100. This value makes it possible to measure how much white rice is present in the moromi, and it is an important factor that influences quality and flavor characteristics.