In 1975 (Showa 50), the period of high economic growth came to an end, and with the liberalization of trade in wine and whiskey, domestic consumption of sake began to decline significantly. In a market that prioritized quantity over quality, Sawada Shuzo wanted to produce quality-oriented sake, with a focus on junmai sake, the origin of sake. This desire led to the creation of Sawada Shuzo's current flagship brand, Kankikou. For the ginjo class, all of the koji rice and kake rice are used, and even for the junmai sake, Yamada Nishiki rice from Hyogo Prefecture is used for the koji rice, resulting in a rich flavor and sharp acidity that inherits the traditions of Nara sake.