Unlike sakabe at the Miki no Tsukasa, such priests can be somewhat regarded as the origin of latter-day toji schools because they developed each temple's unique taste and brewing method such as bodaimoto (the oldest starter of refined sake), but they still did not have a direct relation with latter-day toji, in view of their organization system.
この僧たちは造酒司の酒部とは異なり、菩提酛に代表されるようなそれぞれの寺院の味や造り方を分化させていったため、のちの杜氏集団の流派の原型と見ることもできるが、集団としての制度など考えると、後世の杜氏とは直接的なつながりはない。