MOROMI

Steamed rice, koji (rice that has koji mold growing on it), water and the Moto (with very active yeast growth) are added together in stages. Traditionally there are three stages of rice, water, and koji additions called the Sandan Shikomi which make up the mixture which will then ferment to completion. This mixture is called the Moromi and is unique among fermented alcoholic beverages because the starch is broken down into sugars and the sugars are fermented simultaneously (multiple parallel fermentation).