Soju referred to a distilled beverage with 35% ABV until 1965, when diluted soju with 30% ABV appeared with South Korean government's prohibition of the traditional distillation of soju from rice, in order to alleviate rice shortages. Instead, soju was created using highly distilled ethanol (95% ABV) from sweet potatoes and tapioca, which was mixed with flavorings, and sweeteners, and water. The end products are marketed under a variety of soju brand names. A single supplier (Korea Ethanol Supplies Company) sells ethanol to all soju producers in South Korea. Until the late 1980s, saccharin was the most popular sweetener used by the industry, but it has since been replaced by stevioside.