Each brewer was not supposed to use rice exceeding shuzokabu amount stated on a license tag as mentioned above, but because it was difficult to control the amount of genryo mai very strictly at the scene of sake brewing, the amount exceeding shuzokabu amount was often used in reality.
上記のように、鑑札に書かれた酒造株高を上回って米を使うことは、建前としては許されなかったが、酒造りの現場では、原料米の量はそんなに厳密に限ることができないために、実際に使う量は往々にして酒造株高を上回った。