Sake brewing kokudaka turned out to be greater than the amount of rice for brewing sake, and this is believed to have been firstly due to the existence of "kumimizu nobashi" and other techniques as discussed above and also due to the fact that other alcoholic drinks produced from other than rice, such as shochu (distilled spirit), had already become popular in saigoku (western part of Japan).
ここで酒造石高のほうが酒造米高よりも多いのは、まず前述したように「汲水延ばし」などの技法が存在したため、また西国ではすでに焼酎など米以外の原料から造る酒が一般化していたためと思われる。