Moromi
- moh-roh-mee (もろみ・モロミ・醪)
The Sum of All Parts. Four ingredients: Rice, Water, Yeast, Koji. One unifying essence. While humble and simple on their own, when blended together, their culmination unearths the elixir of harmony, complexity, and grace that is; saké. Moromi is the final stage of the sake brewing process, acting as the bridge between two forms; the fermented mass and its drinkable form. Layers of flavor, texture, and depth are revealed when the transmorphosis is complete. For this very reason, the word 'momori' can also be written as various flavors (諸 = variety, 味 = flavor). Moromi is that pivotal central component determines the final outcome. With that as our guiding principle and North Star, we at Moromi, want to be your compass in introducing you to the world of premium Japanese craft saké, better known colloquially as: jizaké.
About Us
A ceremony. A celebration. Or just a get-together. Whatever the occasion, saké has always had a place at the dining table. It evokes a sense of joy and euphoria when mixed with food and conversation, just like its brethren; wine. Due to its alkaline composition with low acidity and rich amino acids, saké has a smooth and gentle mouthfeel that allows it to play nicely with a multitude of cuisines, making it an omnivorous food pairing companion.
With a history of over 1,400 years, in the height of its popularity, there were over 12,000 saké breweries in Japan. But as modern palettes changed and access to new beverages increased, the numbers of breweries or kura diminished. While state-of-the-art technological advancements and techniques continue to refine and polish the quality like never before, there are only roughly 10% of breweries left today. Only a handful of these producers are exported out of Japan and the overwhelming majority make exceptional saké, making this elixir a truly hidden gem.
Born and raised in Nagano Prefecture, home to the second largest saké region in Japan, and being an avid enthusiast of this auspicious beverage, our founder took it as a call-to-action to help source, export, and promote these premium quality craft saké, or jizaké, to consumers here outside Japan. While starting with our two 'home bases': saké from Nagano and exportation to California, our mission is to expand our portfolio from all over Japan to the rest of the world. Together with our in-house sommelier (Certified Sommelier CMS, SSI Certified Kikisake-shi (Saké Sommelier), FWS (French Wine Scholar), we strive to provide you with a collection of producers with only the highest pedigree with true craftsmanship. To that we say, KANPAI !
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