Sake is produced to be cool and dry compared to the ordinary steaming (the degree of Japanese sake of high-class and regular sake produced by torrefaction are +10 and that of high-class and regular sake of ordinary gokai is +4.)
普通に蒸すよりも淡麗辛口に仕上がる（焙炒造りの上撰・佳撰の日本酒度は+10。一般的な豪快の上撰・佳撰は+4）。