It is common to use sakekasu which has been matured for between four months and one year for making tsukemono, and to use sakekasu which has been matured for between one and seven years for making of vinegar.
漬物用酒粕は4か月～1年程熟成させた酒粕を、酢原料酒粕は1～7年熟成させた酒粕を使用するのが一般的である。