On the other hand, new types of junmaishu have been developed, such as low polishing ratio sake for which sakamai with low polishing ratio not used even for futsushu, is used as raw material in order to create unique sake quality, while fulfilling the above-mentioned conditions.
一方では上記の条件を満たした上で、かつて普通酒にも用いられなかったような精米歩合の低い酒米をあえて原料とすることで、独特の酒質を引き出す低精白酒などの新しい純米酒の開発も産んだ。