noun
traditional high-grade white sugar
Archaic term for a refined white sugar, related to 三盆 (wasanbon). Used historically; modern contexts would use 和三盆 or other terms.
See also: 三盆
江戸時代の文献には「三盆白」という砂糖の名が見られる。
In Edo-period documents, the sugar name 'sanbonjiro' can be found.
和三盆 (wasanbon) is the modern common term for traditional Japanese fine sugar, whereas 三盆白 is an archaic name for a specific white sugar.
Compound of 三盆 (sanbon, a type of fine sugar) and 白 (shiro, white). The exact historical derivation is uncertain; the term is now archaic.