Moromi fermentation data on the Baumé temperature scale and the alcohol concentration (v/v％) were obtained by fermenting 25 kinds of Ginjo, 18 Jyunmai, 20 Honjyouzo and 17 Futsu moromi samples. These data were classified into four groups according to the polishing ratio of the rice material. An analysis of these data showed that the polishing ratio of the rice material was related to the maximum moromi Baumé value, the final moromi alcohol concentration, the day for the highest moromi temperature, the number of moromi fermentation days, the initial moromi temperature, and the maximum moromi temperature. The resulting relationship suggests that the polishing ratio of the rice material controlled the fermentation of sake moromi.