Today we learn about the two major stages of Saké brewing: the Shubo (rice mother) and the Moromi (main ferment). The Moromi consists of the Hatsuzoe, Nakazoe, and Tomezoe additions. If you didn't watch the Rice preparation video before this it will provide a lot of missed information for this video. Next time, we'll be going over the Tomezoe addition and the struggles of homebrewing Saké!