Since then, master brewers have heaped up low-profile researching efforts, such as careful steaming of rice malt, and, from around 2000, they have eventually enabled to manufacture high quality sake that is in no manner inferior than those made from Yamada-nishiki but emphasizes its own flavor.
その後、蒸しを丹念にほどこすなど杜氏たちの地道な研究が重ねられ、2000年ごろからは酒質として山田錦あたりと比べても遜色のない、しかし亀の尾独特の風味を活かした酒が造られるようになった。