In the past, ordinary cooking rice was often used for nihonshumai, but since the start of the 2000s there has been an increasing tendency among breweries to use shuzo koteki mai for kakemai as well.
従来、日本酒米には一般のうるち米が使用されることが多かったが、2000年代初めでは掛け米にも酒造好適米を使う酒蔵も増える傾向にある。