New Release: "Hokkaido Kaitakushi Butter" with Over 83% Milk Fat, Made with Traditional Methods Continuing for 150 Years Since the Hokkaido Kaitakushi Era

Kitano Tatsujin Corporation will launch "Hokkaido Kaitakushi Butter," a high-fat special butter produced using a traditional method that has continued for 150 years since the Hokkaido Kaitakushi era, on March 31, 2026. This butter features a rich flavor and taste, made with 100% Hokkaido-sourced ingredients and kneaded over time to achieve a milk fat content of over 83%. It is designed to enhance the flavor of ingredients by using "Kamuy Mintar Salt," a natural salt made from the seawater of Hokkaido's Funka Bay.

### Development Background
Butter, used in toast and cooking, is a familiar food in daily life. In recent years, there has been a growing "petite luxury" trend, where people want to enjoy their daily meals a little more luxuriously, and interest in consumer behavior that focuses on ingredients is increasing.

On the other hand, the full-scale production of butter in Japan is said to have begun in the Meiji era when the Hokkaido Kaitakushi introduced Western dairy farming techniques. At that time, a method of agitating raw milk in barrels to separate milk fat and water was used. Later, with the expansion of demand, domestic butter production shifted to mass-production facilities, and now, a short kneading process using continuous manufacturing machines is the mainstream.

This "Hokkaido Kaitakushi Butter" was planned by focusing on the technology of a factory in Hokkaido that manufactures butter using traditional methods. It has been developed as a high-fat butter with over 83% milk fat, using the traditional churn method that has continued since the Hokkaido Kaitakushi era, followed by a longer kneading time. As a product that enriches daily meals and meets the demand for enjoying good quality, it aims for a deep flavor that elevates everyday meals.

### Product Features
- [1] Traditional Churn Method Inherited from the Hokkaido Kaitakushi Era
About 150 years ago, butter was carefully agitated in wooden barrels and made over time. This product inherits that method, employing a process of careful agitation and kneading over time using equipment called a combined churn. In addition, to create a powerful richness and deep flavor, the kneading time is extended. Through long hours of kneading, excess moisture is removed, pursuing a richer flavor.

- [2] 100% Hokkaido-Sourced Ingredients
Made with raw milk nurtured in Hokkaido's vast land, resulting in a rich milky flavor and mellow taste.

- [3] Uses Hokkaido-Sourced Natural Salt "Kamuy Mintar Salt"
Uses "Kamuy Mintar Salt," a natural salt made from the seawater of Hokkaido's Funka Bay, designed to enhance the flavor of ingredients.