"Nanto moro-haku" was the general term for several kinds of "soboshu" (monk's sake) produced with "moro-haku" (sake brewed using polished rice both for the mold-cultivated rice and for the steamed rice) at temples in Nara (also called "Nanto" [southern capital]), which firmly kept its reputation as the sake of the highest quality and grade from the middle of the Heian period to the end of the Muromachi period.
南都諸白（なんともろはく）とは、平安時代中期から室町時代末期にかけて、もっとも上質で高級な日本酒として名声を揺るぎなく保った、奈良（南都）の寺院で諸白でつくられた僧坊酒の総称。