High quality seishu was brewed by techniques such as using a yeast mash named bodaimoto which brewed a well-known brand sake "Bodaisen" at the Shoryaku-ji Temple on Mt. Bodai in Nara, and nimoto (a manufacturing process of yeast mash) what is now called a kind of high-temperature saccharification method.
奈良菩提山正暦寺で産する銘酒『菩提泉』を醸す菩提酛（ぼだいもと）という酒母や、今でいう高温糖化法の一種である煮酛（にもと）などの技術によって優れた清酒を醸造していた。