As to the method of sake brewing, in addition to the conventional katahaku using polished white rice for only kakemai, morohaku using for both kakemai and kojimai appeared and its elegant flavor became popular.
酒造法としては、掛米だけに白米を使う従来の片白（かたはく）に加えて、新しく掛米と麹米の両方に使う諸白（もろはく）の製法が現れて、その上品な味わいが人気を集めるようになった。