Yamahai-jikomi tends to be avoided nowadays because it requires a certain level of care; moreover, rationalization such as kobo-jikomi (brewing using cultured moto), kon-toka-moto (high heat saccharification moto), and chuon-sokujo-moto (medium heat saccharification moto) has caused many sake breweries to stop using the yamahai method.
それなりの手間もかかるために敬遠される傾向もあり、酵母仕込み、高温糖化酛、中温速醸酛などの合理化によって山廃で仕込まなくなった酒蔵も多い。