noun
main fermenting mash; moromi mash
The thick mixture of steamed rice, koji mold, water, and yeast used in the production of sake, soy sauce, miso, or shochu. A technical term in brewing.
酒蔵で、もろみがゆっくり発酵している。
At the sake brewery, the moromi mash is slowly fermenting.
醤油のもろみを搾って生醤油を取り出す。
They press the soy sauce moromi to extract raw soy sauce.
noun-modifying (irregular)
Used prenominally to describe unrefined sake, soy sauce, or similar products, often implying a rustic or unfinished quality. Can also carry a figurative sense of 'rough' or 'unpolished'.
もろみ酢は健康に良いと言われている。
Moromi vinegar is said to be good for health.
この酒はまだもろみの状態
This sake is still in an unrefined state, with a rough taste before filtration.
Rare kanji spelling; may appear in historical or technical brewing texts.
The origin is uncertain. The word is native Japanese, and the kanji 諸味 (various flavors) and 醪 (specialized character for unrefined sake) are later assignments.