Many sake brewers appeared that supplied amazake at the fourth step for sweetness as the historical sanzoshu that had a huge volume of distilled alcohol with additional sugar became popular and its former brewers lessened.
糖類などを加えた醸造アルコールを大量に加えた日本酒の歴史三増酒の普及とその背景がすたれていくと、かわりの糖類成分として甘酒を四段として打つ酒造家が多くあらわれた。