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 for distillation, prioritizing it as food. As a result, diluted or adulterated versions known as "sanzōshu" began to be produced, where neutral alcohol and glucose were added to increase production up to four times. While this allowed distilleries to survive, its flavor was characterized by a sweet and sticky taste, far removed from the profile of quality sake.
This same period also spurred the emergence of the term "goldfish sake," a sake so thin that, jokingly, a goldfish could swim in it. This situation revealed not only the precariousness of production but also how the cultural identity of sake was affected.
Shochu: the distilled hope of the post-war era
When the war ended, Japan had less rice, but there was still a high demand for distilled spirits. It was then that shochu , a lighter and cheaper drink made from other ingredients such as sweet potato, barley, or millet, began to play a key role.
In 1949 , with the lifting of alcohol rationing and the liberalization of sweet potato consumption, shochu quickly became the country's best-selling alcoholic beverage. It was sold in both bottles and ceramic jugs, and demand was so high that production couldn't keep up.
Its rise continued throughout the 1950s, during the economic boom fueled by the Korean War . Companies like Takara Shuzo solidified their market leadership. A shochu stock exchange was even established, and regulations limited shipments, but this did not hinder its success.
Sake revival and new horizons
From the 1950s onward, sake began a gradual recovery . With improvements in machinery, such as the innovative vertical mills, the quality of the product was refined, 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 distilleries, but by 2007, that number had fallen to just 1,845. Even so, by the end of the 20th century and up to the present day, exports have grown significantly thanks to the global recognition of the beverage.
For its part, shochu opened new paths in 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 glass
- Historical legacy: Shochu began to become popular after the war, when sake was not readily available.
- Variety in ingredients: From sweet potato to barley, its process owes its diversity to adapting to what is locally available.
- Current cultural presence: Today it stands firmly 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 720ml – Vinosylicores.com
Also, if you'd like to pair it with something elegant and traditional, explore our collection of Japanese sakes: Sake – Vinosylicores.com
