[Summer Limited] 'Fermented Confectionery Shop' Offers Shaved Ice with 'Kuzumochi Lactic Acid Bacteria®': 'Peach and Hojicha' Available from June 1, 2026

Funabashiya Co., Ltd. (Location: Koto-ku, Tokyo; Representative Director: Kyoko Kamiyama), a manufacturer and retailer of kuzumochi and anmitsu, will launch the 'Shaved Ice with Kuzumochi Lactic Acid Bacteria®: Peach and Hojicha' at its Kameido Tenjin-mae main store starting Monday, June 1, 2026.

This summer-limited series contains approximately 1 billion units of Funabashiya's proprietary 'Kuzumochi Lactic Acid Bacteria®.' This year again features the popular shop-exclusive flavor combining seasonal peaches and aromatic roasted green tea (hojicha).

■ 'Kuzumochi Lactic Acid Bacteria®' with Edo-period origins
Funabashiya's kuzumochi is a rare type of fermented Japanese sweet, made by fermenting wheat starch with lactic acid bacteria for approximately 450 days.
The lactic acid bacteria discovered in the kuzumochi fermentation tanks have been trademarked as 'Kuzumochi Lactic Acid Bacteria®,' and the company has developed various products including supplements and drinks. The company proposes a fermentation culture passed down for over 220 years to fit modern lifestyles.

■ A proposal from a fermented sweet shop for a summer of 'enjoying cold things'
Funabashiya has been offering 'Shaved Ice with Kuzumochi Lactic Acid Bacteria®' as a summer-limited product, utilizing its proprietary lactic acid bacteria found during the fermentation of its signature 'Kuzumochi.' By incorporating bacteria born from traditional manufacturing methods, the shop has created a summer treat that utilizes its unique fermentation wisdom.

■ A limited flavor harmonizing peach sweetness and hojicha aroma
The highly popular 'Peach and Hojicha' flavor returns. It combines the gentle sweetness of juicy peaches with the roasted aroma of hojicha, creating a balanced and calming flavor. Fluffy ice layered with peach fruit texture and aromatic hojicha sauce allows for an evolving flavor experience.

■ A cool summer moment in the courtyard
The Kameido Tenjin-mae main store, where it is served, features a courtyard that evokes Edo-period sentiment. It is a space to leisurely enjoy unique Japanese sweets while feeling the breeze and hearing the trees sway.

■ Product Overview
Product Name: Peach and Hojicha
Sales Period: June 1, 2026 (Mon) - July 31, 2026 (Fri)
Location: Kameido Tenjin-mae Main Store (Dine-in only)
Price: 1,500 yen (including tax)

About Funabashiya
Founded in the Edo period in 1805, Funabashiya celebrates its 221st year in 2026 as a Kanto-style kuzumochi shop. Funabashiya's kuzumochi is a rare fermented Japanese sweet made by fermenting wheat starch for 450 days. Its unique texture and elasticity are created through long-term lactic acid fermentation. The company is committed to natural manufacturing methods without preservatives, delivering products as natural as possible to customers. These traditional, additive-free fermented sweets are currently attracting attention from health-conscious consumers.