Such brewing specialists who were equivalent to modern-day 'private' brewing experts were called sakashi (which literally means "sake master"), and stores which brewed and sold sake were called tsukuri-zakaya (which means "sake brewer and seller," and they were also simply called 'sakaya' (sake shop). Refer to the section of Sakaya for the difference between them).
このような、今日でいう「民間」の醸造技術者のことを酒師（さかし）といい、また酒を造り販売した店を造り酒屋（あるいは単に「酒屋」とも。区別については酒屋の項を参照）という。