While the heat is suppressed around fifteen degrees centigrade for usual tsukuri, it is said that around ten degrees centigrade is the target for the ginjo system in which influence on organic acids must be taken into consideration.
通常の造りは15℃前後に熱を抑えるのに対し、さらに有機酸への影響を多く考えなくてはならない吟醸系の場合は10℃前後が目安とされる。