Heretofore, sake has usually been produced with a mixture of several varieties of shuzo koteki mai, but recently the number of breweries that use a single variety has increased.
従来より数種類の酒造好適米を混ぜて日本酒を造ることが多いが、単一の米種を使う酒蔵が増えてきているのも最近の傾向である。