In 1975 (Showa 50), the period of rapid economic growth came to an end, and with the liberalization of trade in wine and whiskey, domestic sake consumption began to decline significantly. In a market that prioritized quantity over quality, Sawada Shuzo wanted to produce quality sake, focusing 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, resulting in a rich flavor and crisp acidity that inherits the traditions of Nara sake.