In addition, after the ninth yeast of the Brewing Society was separated from "Koro" (literally, luscious dew) in Kumamoto Prefecture in 1953, ginjoshu was actively brewed as a trial by using it.
また昭和28年（1953年）熊本『香露』から協会系酵母協会9号が分離されると、これを用いて盛んに吟醸酒が試みられるようになった。