In "Tamonin Nikki" (The Diary compiled from 1478 to 1618 by Eishun and other Buddhist priests at Tamonin Temple), in addition to a description on the above pasteurization, the details of such a traditional method of sake brewing which had lasted until the Edo period are described.
『多聞院日記（たもんいんにっき）』には、先の火入れについての記述に加えて、こうした江戸時代まで続いた伝統的な酒造法について詳しく記されている。