Henchō moromi

Abnormal moromi

In cases where aberrant moromi results in higher-than-normal acidity (san-do), is over-sweet with poor alcohol yield, has poor aroma or taste, or shows other defects, it is known as hencho moromi. This arises when the balance of saccharification and fermentation is disrupted, or when wild yeast, lactic acid bacteria  or other harmful micro-organisms have proliferated. Symptoms include excessive sweetness or acidity, low alcohol levels, acid stink, and diacetyl stink. Likely causes for the growth of unwanted micro-organisms include contamination from raw materials or tools, or large-scale proliferation in koji, shubo and so on.