In addition, there is a description that there were 10 methods of brewing which reminds us of the origin of today's shochu (distilled spirit), kijoshu, and sake of low alcohol concentration, such as liquor made of wheat, a sweet liquor made with much malts, and low-grade sake adding water.
また、小麦を使った酒、麹を多く使った甘口の酒、水で割った下級酒など、今日の焼酎、貴醸酒、低濃度酒の原型を想わせる製法のバラエティーが10種類ほどあったことが記されている。