To foam or not to foam, that is a question of the yeast?

To foam or not to foam, that is a question of the yeast?

Sake brewers have long used the appearance of the foam to tell the stages of the moromi’s progress (fermentation progress). The named stages are as follows:

Foam StageEnglish TranslationAprox. Timing
suji-awa (筋泡)Muscle Foamday 2-3 of Moromi
mizu-awa (水泡)Water Foam
iwa-awa (岩泡)Rock Foam
taka-awa (高泡)High FoamDay ~10 of Moromi
ochi-awa (落泡)Falling Foam
tama-awa (玉泡)Ball Foam
ji (地)Land or Ground

Pictures for each of these stages as seen through the foam can be seen at the Daishichi’s site.

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