However, when it comes to Japanese liquor ginjoshu, as the polishing degrees of individual grains tend to affect the quality of the sake as a whole, higher accuracy in polishing data is required, and then the notion of shin seimai buai (true rice-polishing ratio) was fformed.
しかし、日本酒吟醸酒や日本酒吟醸酒ともなると、米一粒ひと粒の磨かれ具合が全体の酒質を左右しかねないため、より精度の高い精米データが必要とされ、そこで真精米歩合という概念が作られた。