"Ni-moto" was one of the producing methods of "Nanto moro-haku," the sake (Japanese rice wine) that had a reputation of having the highest quality and grade from the mid-Heian period to the end of the Muromachi period.
煮酛（にもと）は、平安時代中期から室町時代末期にかけて、もっとも上質で高級であった日本酒とされる南都諸白に用いられた製法の一つ。