It is a significant characteristic of this system that, like Yumai method (the brewing method wherein rice is reduced to a gruel-like consistency to enable saccharification to proceed apace) and Baisho method (the brewing method wherein rice is heated in hot air [about 200～400 degrees Celsius]), Japanese sake is considered as a modern industrial product rather than a traditional artifact.
融米造りや焙炒造りと同じく、伝統的な工芸品というよりも、近代的工業製品として日本酒をとらえているところが大きな特徴である。