Improvements have been made to the method of brewing akumochizake and it continues to be brewed particularly in western Japan, and while brewing was interuppted for a while due to restrictions on the supply of raw materials during wartime, brewing was subsequently revived.
灰持酒は製法に改良が加えられて西日本を中心に各地で醸造され続け、戦時統制により原料の供給を絶たれたため一時途絶えてしまったが、後に復活している。