The rice is hulled into brown rice, which further decreases in amount to approximately 70 kg (About 0.4 koku in volume. These values are calculated based on the rice-polishing ratio slightly lower than that for present-day futsushu [regular sake]), and the same volume of water is added to this to brew 0.8 koku of sake.
そのため、籾を取った玄米の状態からかさはさらに減りだいたい70kg程度（およそ体積は0.4石である。数値は現在の普通酒と同程度より少し低い程度の精米歩合と考え算出）となり、これに同体積の水を加え酒造すると0.8石となる。