In reality, however, as there are restrictions "koji ratio 15 % or more" and "use of standard rice, "sake with the ratio of koji below fifteen percent, produced from substandard rice, crushed rice produced in the process of polishing rice, or rice powder cannot be called "junmaishu."
実際は上記にあるように「麹歩合15%以上」「規格米使用」といった縛りがあり、麹歩合15%未満の酒、規格外米・屑米・米粉を使用した酒は純米酒を名乗れないようになっている。