Koji is an integral to the creation of the three pillars of Japanese cooking, sake, soy sauce and mirin. Together they add layers of umami flavors to many traditional dishes. The brewery challenged itself to maximize the umami experience from sake by using 3 times the amount of Koji while still retaining acid balance to create the X3 Amairo, which somewhat resembles a cross between a Sauterne and a Vouvray. Typically aged at the brewery for at least three years, which gives it a beautiful "Amairo" (flaxen/golden) hue and mature characteristics.