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Easy Japanese Recipes
Main Mash
"Moromi"

 Long Ago
As a principle, the preparation of the main mash involved three stages, i.e., "soe", "naka" and "tome". The main mash, when the planned fermentation was completed, was drawn out from the preparation vessel and moved to a small vessel ("kodashioke") with a tool ("ninaioke").
The state of drawing
out main mash

 Today
Seed mash, water, yeast and steamed rice are prepared in stainless steel main mash tanks, and the ingredients are fermented for about two to three weeks. The temperature of the main mash for fermentation is freely adjusted with cool air through the cooling plate coils on the outside wall of the tanks (fifty-six 20000-liter tanks; one-day preparation amount of 19600kg).
Room for main mash

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