"Moro-haku" ("moro" means both sides, and "haku" means polishing) was the name of a sake brewing method which used polished rice for both the "koji-mai" (the rice in which the mold of "koji" [Aspergillus oryzae] was cultivated) and the "kake-mai" (also called "fukashi," meaning the steamed rice).
諸白（もろはく）とは、日本酒の醸造において、麹米と掛け米（蒸米）の両方に精白米を用いる製法の名。