Because of the insufficient supply of rice during and after the Pacific War, however, three-time increased sake volume by adding alcohol became popular and, on the other hand, ginjoshu was developed with the aim to utilize alcohol adding for improvement.
それが太平洋戦争前後の米不足から、増量目的のアルコール添加による三倍増醸清酒が出回り、かたわらではそのアルコール添加を善用しようと吟醸酒が開発された。