Although the sakaya industry had existed in Kyoto since the Kamakura Period, production of koji malt did not fall under the sakaya industry at the time, with the production and sale of kojiya malt being independent.
鎌倉時代から京都には酒屋が隆盛をきわめていったが、当時はまだ麹造りは酒屋の職業範囲ではなく、麹の製造から販売までをつかさどる麹屋が別個に存在した。