Higher quality of sake, i.e., gozenshu (high quality sake), morohaku (sake of 100% polished white rice), katahaku (sake brewed from polished white rice as kakemai and unpolished rice as kojimai), and namizake (sake brewed from unpolished rice), in that order, usually has the higher rice-polishing ratio, greater decrease volume, and smaller sakedare percentage.
一般的に並酒、片白、諸白、御膳酒と酒質が高級になっていくにつれ精米歩合が上がるため減量分は大きくなるり、酒垂れ歩合は低い値をとるようになる。