もろみ

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.

• 酒さか蔵ぐらで、もろみがゆっくり発はっ酵こうしている。

  At the sake brewery, the moromi mash is slowly fermenting.

• 醤しょう油ゆのもろみを搾しぼって生なま醤しょう油ゆを取とり出だす。

  They press the soy sauce moromi to extract raw soy sauce.

noun-modifying (irregular)

unrefined; rough; crude

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'.

• もろみ酢すは健けん康こうに良いいと言いわれている。

  Moromi vinegar is said to be good for health.

• この酒さけはまだもろみの状じょう態たいで、濾ろ過か前まえの荒あら々あらしい味あじわいがある。

  This sake is still in an unrefined state, with a rough taste before filtration.