Moromi nissū

Number of moromi days; fermentation time

The number of days taken from the mashing of the final tome stage until joso (pressing) is called moromi nissu (long “u”). The actual day of tome mashing is counted as day one, and each following day is added. In Nada, fifteen to twenty-two days is common. The length of fermentation is affected by the state of the koji, the hardness of the mashing water (shikomi-sui), the brewing recipe (shikomi haigo), the handling temperature of the mash, the sei-mai buai of the raw materials, and the condition of the shubo. The influence of mash temperature is particularly large, and of course the outside temperature also has an effect. Depending on the temperature range, moromi are divided into ko-on tanki ( long first “o”, 高温短期, “high temperature short-term”) and tei-on choki (long second “o”, 低温長期, “low temperature long-term”) . The lower the temperature, the longer the fermentation time, and ginjo-shu, slowly fermented at low temperatures, requires more than thirty days.