The ginjoshu which appeared in the early 1930s but was interrupted because of the shortage of materials although it could have been more developed, gradually came to be sold in markets in small amounts in the 1970s, since the technique of temperature control in the process of making moromi was rapidly developed and the new yeasts with aroma of ginjo, such as the seventh and the ninth yeasts of the Brewing Society were put into practical use.
1930年代前半に誕生し、一時期は発展の可能性がかいまみられながらも、戦中戦後の窮乏のなかでそれが棚上げのかたちとなっていた吟醸酒も、1970年代には、醪（もろみ）造りの工程における温度管理の技術が飛躍的に発達し、また協会系酵母協会7号や協会系酵母協会9号などの吟醸香を出す新しい酵母が実用化され、ようやく少量ずつ市場へ出荷されるようになった。