Mash can be kept in the refrigerator sealed for up to 60 days.

Mash can be kept in the refrigerator, and mash can be kept in the refrigerator in an airtight container for up to 60 days, beyond which it will spoil. However, it should be noted that if the mash has been opened, it is best to consume it within 3~5 days to avoid the invasion of bacteria and microorganisms in the air, which can cause the deterioration of the rice wine and the heating of the alcohol. If you want to keep the opened mash longer, you can use a layer of plastic wrap as a diaphragm, and then put the lid on and put it in the refrigerator, which can effectively isolate it from the air.

The mash cannot be left at room temperature for too long, this is due to the fact that the original mash left for a long time will continue to ferment and the alcohol content will rise and become stronger. Mash can be vacuum-packed and preserved, and since it is not subjected to the action of high temperatures, it retains the characteristics of fresh mash well in terms of taste and color. The mash is viscous and can be packaged in aerated packaging, which stops the sweet brew from continuing to ferment as long as it is filled with gas.

Moromi Origin

The prerequisite for artificial brewing is the manufacture of pottery, without which there would be no brewing. In the Yangshao culture site, there are both pottery jars and pottery cups. It can be inferred from this, about six thousand years ago, artificial brewing began. The Confucius Series says: "Yao and Shun had a thousand bells", which means that wine was already popular in the society at the time of Yao. The word "thousand bells" signifies that it was a primary fruit wine.

The Records of the Grand Historian records that Yidi made a "purpose-built wine" and offered it to Dayu, which was the beginning of grain-based winemaking. After the Xia, through the Shang and Zhou Dynasties, the Qin and Han Dynasties, and even the Tang and Song Dynasties, all of them used fruit and grain to be steamed, fermented by adding quartz, and then pressed to produce wine. As early as 1500 B.C., Chinese oracle bone inscriptions mentioned the use of wine in rituals, and in the 8th century B.C., ancient Chinese poets wrote poems depicting people getting drunk. At the latest, around 1000 BC, China invented the technology of fermentation to make wine.