However, this resulted in the widespread formulation (YK35) that ginjoshu could be made by using Yamadanishiki (Y) which was developed before the war and became the major rice for sake brewing in those days and the yeast of 'koro' (K) and polishing rice at the higher rate of 35 percent (35).
しかしこのことは、戦前に開発され当時の酒米の主流となっていた山田錦を用い（Y）、『香露』の酵母を用い（K）、精米歩合を35%まで高めれば（35）吟醸酒ができるといった定式化（YK35）が誠しやかに流布される発端ともなった。