Ratio of sake lees

The quantity of seishu kasu in relation to the original white rice. The ratio increases in cases where the proportion of koji used is particularly low, when the koji is made with a very low ability to saccharify or when the rice used is of a particularly insoluble nature. This value also influences the quality and style of the finished sake. If one handles production to give a low proportion of kasu with the intention of increasing the shuka ritsu ( yield ratio ), it can lead to a deterioration in quality.