Rice is separated into small lots using kojibako, that is bigger than kojibuta, and amount of rice that can be processed at a time increases because the kojibako is bigger, resulting in decrease in required labor and lowering of costs.
麹蓋を大きくしたような麹蓋をつかって米を小分けするが、大きい分だけ一度に処理できる米の量が増え、ひいては手間やコストの低減化につながる。