Wasanbon is the most expensive sugar because of the following reasons: the sugar refining process is complicated; it can only be produced during the cold months; the total volume decreases to about 40% after making Wasanbon out of Shiroshita-to; and it is not possible to add raw material in the middle of the process.
和三盆は精糖の作業が複雑な上、寒冷時にしか作ることが出来ず、白下糖から和三盆を作ると全量の4割程度に目減りし、途中で原料の追加もできないため、砂糖としては最も高価である。