New Release on Saturday, May 30: 'Nakahora Bokujo Ice Cream <Kinako>' Made with Raw Milk from 'Yamachi Rakuno' Cows Grazing in Nature's Mountains

Link Co., Ltd. (Headquarters: Minato-ku, Tokyo; President and CEO: Motoharu Okada; hereinafter 'Link'), which operates 'Nakahora Bokujo' in Iwaizumi-cho, Iwate Prefecture (Company Name: Corporate Agriculture Research Institute, Agricultural Production Corporation; President and CEO: Motoharu Okada; hereinafter 'Nakahora Bokujo'), will release the highly anticipated new flavor, 'Nakahora Bokujo Ice Cream ', made with premium Japanese ingredients and carefully selected milk, on Saturday, May 30, 2026. This product lavishly uses kinako (roasted soybean flour) made from the rare soybean variety 'Oosode no Mai,' which is carefully grown at the 'Orikasa Farm' in Tokachi, Hokkaido, known for its natural cultivation without fertilizers or pesticides. By combining Nakahora Bokujo's signature refreshing yet rich milk with the elegant sweetness of organic agave syrup and 'Noda Salt' to tighten the flavor profile, we have created a premium Japanese-taste ice cream that enhances the appeal of each ingredient. ■ Nakahora Bokujo Cup Ice Cream Made with Natural Milk Nakahora Bokujo's ice cream does not use any chemical additives commonly found in standard ice cream, such as 'emulsifiers, stabilizers, and thickeners.' For the sweetener, we use 'organic blue agave syrup,' which features a gentle and elegant sweetness. We also do not use refined sugar or eggs, ensuring the natural taste of the ingredients is carefully preserved. Under the concept of 'delivering the deliciousness of nature exactly as it is,' we have previously developed four standard flavors: 'Milk,' 'Cream Rich,' 'Matcha,' and 'Chocolate.' Now, as the highly anticipated new flavor, joins the lineup. ■ Background of the Development of 'Nakahora Bokujo Ice Cream ' While developing a flavor using 'kinako,' a traditional Japanese health ingredient, we encountered the rare soybean 'Oosode no Mai' from Orikasa Farm, which continues to pursue natural cultivation in Tokachi, Hokkaido. Since its settlement in 1909, Orikasa Farm has firmly maintained a natural cultivation method that completely avoids the use of pesticides, fertilizers, and compost, aiming to 'return the land to its nature-rich state from the pioneer days.' The refreshing yet rich taste unique to Nakahora Bokujo's raw milk perfectly harmonized with the deep sweetness of 'Oosode no Mai' and the aromatic flavor carefully drawn out through long-time roasting. Our desire to 'deliver high-quality Japanese ice cream using only the blessings of nature, without relying on additives' has culminated in this new flavor. ■ '5 Simple Ingredients' Selected with the Utmost Care 'Nakahora Bokujo Ice Cream ' is made from only five carefully selected ingredients, completely without the use of unnecessary additives, in order to pursue the original taste of the ingredients, as well as safety and peace of mind. Naturally cultivated soybean 'Oosode no Mai' kinako from Orikasa Farm, Hokkaido Uses a rare soybean grown in certified organic fields without the use of any pesticides, fertilizers, or compost. Characterized by an elegant and aromatic flavor born from slow roasting. Nakahora Bokujo's 'Yamachi Rakuno' (Mountain Grazing) Milk Raw milk from cows that are grazed in the mountains 24 hours a day, 365 days a year, growing up freely while eating wild grass and tree leaves. The refreshing richness of grazing milk and the fresh scent of grass remain alive. Organic Agave Syrup Uses organic agave syrup, which causes only a moderate rise in post-meal blood sugar levels. Its clean, sharp sweetness enhances the flavor of the kinako. 'Noda Salt' from the traditional wood-fired kiln method in Noda Village, Sanriku, Iwate Natural sea salt made by the traditional 'Jikini (direct boiling) method,' slowly boiling underground seawater from Noda Port in a wood-fired kiln. 1.3 tons of seawater is slowly boiled for 4 days, then dried for another day. It is a rare salt, painstakingly produced by craftsmen, yielding just under 2%, or about 20-25 kg. Adding this salt as a hidden flavor maximizes the rich sweetness of the kinako and the richness of the milk. Skim Milk Powder Skim milk powder is added to provide the smoothness unique to ice cream without compromising the flavor of the raw milk. ■ Product Overview - Product Name: 　Nakahora Bokujo Ice Cream - Suggested Retail Price: 　450 yen (tax included) 　*Same price as existing ice cream series - Release Date: 　Saturday, May 30, 2026 - Ingredients: 　Raw milk (Iwate Prefecture), blue agave syrup, 　skim milk powder, kinako (organic soybeans), sea salt ■ Representative Popular Products of Nakahora Bokujo 'Nakahora Bokujo's Signature Product' Nakahora Bokujo Milk Nakahora Bokujo's flagship product, which has received numerous awards, including the 'Local Milk Grand Prix Highest Gold Award,' and has been featured in the media many times. Milk from cows raised on wild grasses and tree leaves through day and night mountain grazing, 24 hours a day, 365 days a year. We deliver the deliciousness of the four seasons, which changes according to the season, in a luxurious non-homogenized, low-temperature pasteurized finish. 'Phantom Butter' made from precious milk Pure Grass-Fed Butter Domestic production is extremely rare. Made from the milk of cows eating only naturally growing grass...