Morohaku is a term that literally means “both white”. It’s a historial term that refers to both Kojimai (koji rice) and Kakemai (starch rice) in a batch of sake both being white. This practice came into widespread use around 1600 CE. In modern sake production it is a given that both the koji and kakemai would be milled, or white rice. However, before 1600 CE, rice used to make sake was sometimes genmai, or unpolished/unmilled rice.
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