until then, and it was only in 1955 that sake breweries began to make again. When World War II brought rice shortages, the sake-brewing industry was hampered as the government discouraged the use of rice for brewing. As early as the late 17th century, it had been discovered that small amounts of distilled alcohol could be added to sake before pressing to extract aromas and flavors from the rice solids. During the war, large amounts of distilled alcohol and glucose were added to small quantities of rice mash, increasing the yield by as much as four times. A few breweries were producing "sake" that contained no rice. The quality of sake during this time varied considerably. Incidentally, as of 2022, so much distilled alcohol is not allowed to be added, and under the provisions of the Liquor Tax Act, 50% of the weight of rice is the upper limit for the most inexpensive sake classified as futsū-shu. Since the mid-Showa era Postwar, breweries slowly recovered, and the quality of sake gradually increased. The term (), which means carefully brewed sake, first appeared at the end of the Edo period, and the term (), which has the same meaning, first appeared in 1894. However, ginjō-shu (), which is popular in the world today, was created by the development of various sake production techniques from the 1930s to around 1975. From 1930 to 1931, a new type of rice milling machine was invented, which made it possible to make rice with a polishing ratio of about 50%, removing the miscellaneous taste derived from the surface part of the rice grain to make sake with a more aromatic and refreshing taste than before. In 1936, Yamada Nishiki, the most suitable sake rice for brewing ginjō-shu, became the recommended variety of Hyogo Prefecture. Around 1953, the "Kyokai yeast No. 9" (, ) was invented, which produced fruit-like aromas like apples and bananas but also excelled in fermentation. From around 1965, more and more manufacturers began to work on the research and development of ginjō-shu, and by about 1968, the Kyokai yeast No. 9 began to be used throughout Japan. In the 1970s, temperature control technology in the mash production process improved dramatically. And by slowly fermenting rice at low temperatures using high-milled rice and a newly developed yeast, ginjō-shu with a fruity flavor was created. At that time, ginjō-shu was a special sake exhibited