which can be best brought out when aged to an amber color. kijōshu is often more expensive than ordinary sake because it was developed in 1973 by the National Tax Agency's brewing research institute for the purpose of making expensive sake that can be served at government banquets for state guests. The method of making sake using sake instead of water is similar to the sake brewing method called shiori described in the Engishiki compiled in 927. Because the term kijōshu is trademarked, sake makers not affiliated with the Kijōshu Association (貴醸酒協会) can not use the name. Therefore, when non-member sake manufacturers sell kijōshu, they use terms such as saijō jikomi (再醸仕込み) to describe the process. () is sake made from unpolished rice (i.e., brown rice), and is more like huangjiu. () is sake with a deliberately high rice-polishing ratio. It is generally held that the lower the rice polishing ratio (the percent weight after polishing), the better the potential of the sake. Circa 2005, has been produced as a specialty sake made with high rice-polishing ratios, usually around 80%, to produce sake with the characteristic flavor of rice itself. (), literally 'red sake,' is produced by using red yeast rice , giving the sake a pink-tinted appearance similar to rosé wine. Some other terms commonly used in connection with sake: (), also called the Sake Meter Value or SMV Specific gravity is measured on a scale weighing the same volume of water at and sake at . The sweeter the sake, the lower the number (or more negative); the drier the sake, the higher the number. When the SMV was first used, 0 was the point between sweet and dry sake. Now +3 is considered neutral. () is the rice polishing ratio (or milling rate), the percentage of weight remaining after polishing. Generally, the lower the number, the higher the sake's complexity. A lower percentage usually results in a fruitier and more complex sake, whereas a higher percentage will taste more like rice. Kasu () are pressed sake lees, the solids left after pressing and filtering. These are used for making pickles, livestock feed, and shōchū, and as an ingredient in dishes like kasu soup. Taste and flavor The label on a bottle of sake gives a rough indication of its taste. Terms found on the label may include (), (), and (). () or Sake Meter Value (SMV)