These new techniques actually contributed to decrease costs, but the quality of sake had to declined furthermore because they didn't go through a fundamental step using the steamed rice with its outside hard and inside soft.
これら新技術の登場は、たしかにコスト削減には役立ったが、外硬内軟といった蒸し米の基本を踏んでいないために酒質はさらに低下せざるをえなかった。