Therefore, ginjoshu was originally an idea which was studied based on the assumption of alcohol addition which had somewhat of a bad image by the distribution of sanzoshu during the period when a new shochu and synthetic seishu were actively developed as future-oriented 'scientific sake.'
したがって吟醸酒とはそもそも、新式焼酎と合成清酒などが未来志向の「科学の酒」として意欲的に開発された時代に、のちに三増酒の流通によって多分に悪いイメージを背負いこむことになるアルコール添加を前提として研究された概念であった。