A number of ratios are calculated for quality control purposes when making  seishu . These values are calculated as percentages, rounded up to two decimal places for fractions under one percent, and recorded to one decimal place. Main values include the ratios for  kumi-mizu ,  koji ,  shubo ,  white rice  (also known as the tome sokuji buai (留即時歩合), calculated from the volume of mash at commencement), the  moromi maturation rate , the niku-tare ratio, the  alcohol yield per 1000 kg of white rice , and the  kasu buai . Of these, the niku tare value and alcohol yield per 1000 kg of white rice are used in measuring the  shuka-ritsu (rate of yield) .