With fermenting and distilling the by-products generated in the manufacturing process, liquors called "tochu," "awazake," "mitsuzake," similar to shochu, were produced before the war.
その過程で生じた副産物を発酵・蒸留した製法で、焼酎に類似する「糖酎」「泡酒」「蜜酒」と呼ばれた酒が戦前に醸造されていた。