However, the high-level technique and knowledge concerning soboshu were passed on to breweries and schools of toji (sake brewing experts) in various areas, and even documented in a hidensho (book of secrets) such as "Domoshuzoki (a technical book on sake brewing)" in the early Edo period.
しかしその水準の高い技法や知識は、各地の造り酒屋や杜氏の流派へ受け継がれていき、江戸時代初期には『童蒙酒造記』のように秘伝書に記述されたりもした。