This sake was born from a reconstruction project in Cabo Delgado province in northern Mozambique, East Africa. As part of the reconstruction of the lives of local farmers, rice grown locally is purchased with the cooperation of a local corporation and crossed with Japanese horse-farmed Koshihikari rice for sake brewing. The local rice is a native variety called Mukojo, a type of non-glutinous rice. The koji is brewed using precious domestic horse-farmed Koshihikari rice, which is carefully grown without fertilizer or pesticides by humans and horses. As the name of the sake suggests, it is a sake born from the meeting and fusion of the cultures of two countries. Kyoto's Shotoku Sake Brewery produced only 500 bottles using the traditional kimoto brewing method. It will be on sale from spring 2023.