1965至1999年期間，為咗緩解糧荒，南韓政府唔畀用傳統穀物蒸餾工藝釀酒。 導致嗰陣嘅南韓釀酒商開始轉用甘藷同木薯提煉酒精，之後加水溝淡再加香料。 呢個禁令對南韓燒酒釀造業產業結構造成咗好大衝擊，眾多燒酒釀造商因爲咁而執笠。1973年，南韓政府對燒酒行業進行合併整合，令南韓嘅10個道各自保留一個燒酒釀造商嚟供應各道燒酒市場。不過呢個禁令隨著時間推移不斷咁放寬。1999年，禁令卒之解除。
Between 1965 and 1999, in order to alleviate food shortages, the South Korean government did not allow the use of traditional grain distillation to make wine. At that time, South Korean brewers began to use sweet potatoes and cassava to refine alcohol, and then soaked it in water and then added spices. This ban has had a big impact on the industrial structure of South Korea's soju brewing industry, and many soju brewers have gone bankrupt because of it. In 1973, the South Korean government consolidated the shochu industry, allowing each of the 10 provinces in South Korea to retain a shochu brewer to supply the shochu market. However, this ban has been relaxed over time. In 1999, the ban was finally lifted.