What does the term 'Moromi' refer to?

The term 'Moromi' is a key concept in the production of certain spirits, particularly those from Japan. It refers to the fermenting mash that is used in the production of Shochu and sake, where the ingredients—typically grains or sweet potatoes—are mixed with water and koji mold. During the fermentation process, the starches in the ingredients are converted into sugars, which are then transformed into alcohol by yeast.

This mash is crucial because it is in this state that the flavors and characteristics of the final spirit begin to develop. The accurate understanding of 'Moromi' emphasizes its role in fermentation rather than distillation, aging, or its relation to other spirits such as Soju. While other options might refer to various aspects of distilled spirits, they do not capture the essential brewing and fermentation context of 'Moromi', thereby illustrating the specific focus of this term within the production of Shochu.