Between portions and creativity: sake in difficult times
During World War II, Japan faced a supply crisis that directly impacted traditional sake consumption. Rice shortages led the government to severely restrict its use in distilling, prioritizing it as a food. As a result, diluted or adulterated versions known as "sanzōshu" began to be produced, with the addition of neutral alcohol and glucose to increase production up to fourfold. Although this allowed the distilleries to survive, its flavor was characterized as sweet and sticky, far from the profile of quality sake.
This same period also saw the emergence of the term "goldfish sake," a sake so thin that it was jokingly said a goldfish could swim in it. This panorama revealed not only the precariousness of production, but also how the cultural identity of sake was affected.
Shochu: The Distilled Hope of the Postwar Period
When the war ended, Japan had less rice, but there was still a high demand for spirits. It was then that shochu , a lighter and cheaper beverage made from other ingredients, such as sweet potato, barley, or millet, began to take center stage.
In 1949 , when alcohol rationing was lifted and the use of sweet potatoes was liberalized, shochu quickly became the country's best-selling alcoholic beverage. It was sold in both bottles and ceramic jars, and demand was so high that production couldn't keep up.
Its rise continued during the 1950s, during the economic boom fueled by the Korean War . Companies like Takara Shuzo consolidated their market leadership. A shochu stock market was even established, and regulations limited shipments, but that didn't hinder its success.
Sake recovery and new horizons
Beginning in the 1950s, sake began to gradually recover . Improved machinery, such as innovative vertical mills, improved product quality, making it possible to produce ginjō (more aromatic) sake and fostering a culture of appreciation for quality.
However, domestic sake consumption continued to decline from the 1970s onwards. In 1975, there were 3,229 breweries, but by 2007, the number had dropped to just 1,845. Even so, by the end of the 20th century and continuing to this day, exports have grown significantly thanks to the beverage's global recognition.
For its part, shochu paved the way for contemporary Japanese culture, and in 2024, the traditional process of making both sake and shochu was inscribed on UNESCO's list of Intangible Cultural Heritage, a recognition of centuries of history and technique.
Shochu Today: Liquid History in Your Cup
- Historical legacy: Shochu began to become popular after the war, when sake was not available.
- Variety of ingredients: From sweet potato to barley, its process owes its diversity to adapting to what is locally available.
- Current cultural presence: Today it stands firm as the second most consumed alcoholic beverage in Japan, after beer.
Discover today's flavor
If you're interested in exploring this Japanese history in a bottle, we invite you to discover an excellent example: Sengetsu Kome Shochu (720 ml), a contemporary interpretation that honors tradition with smoothness and quality. You can find it in our store: Sengetsu Kome Shochu 720 ml – Vinosylicores.com
Also, if you want to pair it with something elegant and traditional, explore our collection of Japanese sakes: Sake – Vinosylicores.com
