Moromi (Moromi) - Moromi

Japanese: もろみ(醪∥諸味) - もろみ

In the fermentation industry and brewing, a mixture of yeast starter cultured with fermenting bacteria and fermentation ingredients to produce the desired substance or brewed product. In the case of sake, it is written as moromi, and in the brewing of seasonings such as miso and soy sauce, it is written as moromi. Moromi comes in a variety of forms, including solid or semi-solid moromi brewed with a small amount of water, such as Chinese white liquor (baijiu) and Japanese miso, liquid moromi, such as beer and white wine, and solid-liquid moromi, such as sake and shochu, in which steamed rice or rice malt is dispersed in water.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

発酵工業および醸造で，目的とする物質や醸造物をつくるため，発酵菌を培養した酒母と発酵原料とを混合したもの。酒の場合には〈醪〉，みそ，しょうゆなどの調味料の醸造では〈諸味〉と書く。中国の白酒（パイチユウ）や日本のみそのように少量の水とともに仕込む固体ないし半固体状のもろみ，ビールや白ブドウ酒のような液状のもろみ，清酒や焼酎のように蒸米や米こうじが水のなかに分散している固液混合のもろみなど形状はさまざまである。

出典　株式会社平凡社世界大百科事典第２版について　情報

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