In order to produce the high-class sake including Nihonshu Ginjoshu (high-quality sake brewed at low temperatures from rice grains milled to 60 % weight or less), it is considered that such high level rice-polishing technique, that is, low rice-polishing ratio, is indispensable.
日本酒吟醸酒を初めとする高級酒の製造には、こうした高度な精米技術、すなわち低い精米歩合は必須とされる。