Over time, a system for Brewing Society (present-day Brewing Society of Japan) to isolate, pure-culture, and distribute the high-prize winning yeasts that were objectively evaluated as excellent at the fair to breweries throughout Japan was established.
ここで高い順位を取るなどして客観的に優秀と評価された酵母を、醸造協会（現在の日本醸造協会）が分離、純粋培養し、全国の酒蔵に頒布するというシステムがやがて整えられていった。