If the sake is made with rice that has a higher percentage of its husk and outer portion of the core milled off, then more rice will be required to make that particular sake, and it will take longer to produce. Thus, sake made with rice that has been highly milled is usually more expensive than a sake that has been made with less-polished rice. This does not always mean that sake made with highly-milled rice is of better quality than sake made by rice that has been milled less.