And generally, since katahaku and namizake (sake brewed from unpolished rice) were the mainstream, it is thought that most of the seishu were yellowish and had a thick taste like today's mirin (sweet cooking rice wine) which kept zatsumi (unfavorable taste in sake) of unpolished rice bran.
また清酒に関しても、一般的には片白（かたはく）や並酒（なみざけ）が主流であったため、ほとんどの清酒はまだ玄米の持つ糠が雑味として残る、黄金色がかった、今日のみりん（みりん）のようにこってりした味であったと考えられる。