Some sakekasu cannot be made into a board shape due to time constraints, manpower shortages, because types such as sakekasu from daiginjo (top-quality sake brewed at low temperatures from rice grains milled to 50 percent of weight or less) and ginjo-sake (high-quality sake brewed at low temperatures from rice grains milled to 60 percent of weight or less) are too crumbly to be made into a board shape because the rice grains are often not completely dissolved due to low-temperature fermentation, or because some types are just too soft because they still contain a large amount of sake.
時間的・人手的にとれない場合と、大吟醸・吟醸酒の酒粕は米を低温醗酵させているので米粒が融けきれない場合が多く、板状に取ろうとするとボロボロになったり、酒成分が多く残り、柔らかすぎて板状に取れない物理的要因の場合がある。