- Water ratio
The ratio of kumi-mizu ( water ) used in mashing a particular batch of moromi to the total quantity of rice soumai ( 総米 ) in kilogrammes. The size of this ratio has a significant effect on the pattern of fermentation. When aiming for a sweet ama-kuchi sake, or when it is necessary to retard the fermentation, it is usual to reduce the kumi-mizu buai, and to increase it when it is desirable to advance fermentation. The standard range for this ratio is from 125-135%. In the case of ginjo-shu and such, it can exceed 140%.