When cooled in the cooling pot, the juice thickens and becomes pasty. As it still contains much heat, it is moved into an unglazed pot called "Hiyashi-kame(cooling ceramic pot)" and left out for further cooling and crystalization. The above picture shows the juice being cooled in a "Hiyashi-kame".
The juice gradually becomes light brown and half-solid and is later moved into a large barrel for storage. In cold winter temperatures, the top part completely solidifies.
Before being refined into Wasanbon-Toh this coarse sugar is called "Shiroshita -Toh". It literally means "sugar before it becomes white".