The amount of sake produced by a brewer with sakekabu is expressed in sake brewing kokudaka (yield in the unit of koku), which is the percentage of sake produced using one koku (about 180 litters) of unhulled rice (Taxation was based on rice in this stage at that time. When polished, it becomes some 60 percent in volume depending on how well it is polished. That means the volume of only the brown rice is about 0.6 koku).
酒株を持った酒造人が生産する酒の量を酒造石高といい、籾米1石（当時の徴税はこの状態であり、精米すると精米度合いにもよるがおよそ6割になる。つまり玄米だけの体積は0.6石程度となる）を使った際に生成できる酒の歩合である。