However, certain varieties of which seed rice or rice husks that existed (even in very small quantities) were revived as sakamai through the application of biotechnology, by repeating breedings for several years and obtaining quantity sufficient for sake production; today these varieties are gradually being delivered again.
しかし種籾や籾殻などがわずかでも残存していたものは、バイオテクノロジーなどの力も借り、何年かにわたる育種を繰り返し、酒造りに足るだけの収量を得ることで酒米として復刻され、再び徐々に出荷されているものもある。