Even after the alleviation of rice shortage, it remained the main stream of the post-war seishu, because rice for sake brewing could not be purchased freely due to the continued rationing, profitability was high due to the production of seishu at low cost, the expansion of consumption could be met due to the high-volume production, and the consumers preferred the sanbai zojo seishu to the junmaishu (sake made without added alcohol or sugar) that contained more miscellaneous flavors due to insufficient polishing in response to the rice shortage.
米不足が解消した後も、酒造米の配給(物資)が続き自由に酒造米を購入できなかったこと、低コストで清酒を製産できるので利益率が高いこと、大量に生産できるので消費の拡大に対応ができたこと、消費者が米不足のため低精白になり雑味などが増えた純米酒よりは三倍増醸清酒を好んだことなどにより、戦後の清酒の主流であり続けた。