The Toji (Master Brewer) at Shirasugi used three different Koji (fungus used in the saccharification process) to craft this sake: Yellow Koji, traditionally used for sake production. White Koji, used in the production of Japanese shochu. Finally, Black Koji, mainly used in the crafting of Awamori from Okinawa. Each Koji is used in the production of three different fermentation mash.
They also use three different yeasts for the fermentation process, all while using the Koshi-hikari rice, the mythic king of all Japanese table rice. The result is a complex sake, with a dry aftertaste, following a sweet and delicate opening.