150 Years of Tradition Since the Hokkaido Development Commission: New 'Hokkaido Kaitakushi Butter' with Over 83% Milk Fat Released

Kitano Tatsujin Corporation will release 'Hokkaido Kaitakushi Butter,' a rich, high-fat butter made using traditional methods dating back 150 years to the Hokkaido Development Commission era, on March 31, 2026. Made with 100% Hokkaido-sourced ingredients, this butter is characterized by its deep richness and flavor, achieved by slow, careful kneading to reach a milk fat content of over 83%. It uses 'Kamui Mintar Salt,' a natural salt made from the seawater of Hokkaido's Funka Bay, designed to enhance the flavor of the ingredients.

[Development Background]
Butter is a staple in daily meals, used for toast and cooking. Recently, there has been a 'petit-luxury' trend, with consumers showing increased interest in high-quality ingredients to enjoy their daily meals more luxuriously.

Authentic butter production in Japan began in the Meiji era when the Hokkaido Development Commission introduced Western dairy technology. At that time, a method of churning raw milk in barrels to separate milk fat and water was used. As demand grew, the industry shifted to mass production, and short-time kneading with continuous machines became the norm.

'Hokkaido Kaitakushi Butter' was planned by focusing on the technology of factories in Hokkaido that still use traditional methods. By using the traditional churn method and extending the kneading time, we developed a high-fat butter with over 83% milk fat. We aimed for a deep flavor that elevates everyday meals, meeting the needs of those who want to enrich their daily diet.

[Product Features]
1. Traditional Churn Method: We use the 'combined churn' equipment to carefully churn and knead over time, just like 150 years ago. The extended kneading time removes excess moisture, pursuing a richer taste.
2. 100% Hokkaido Ingredients: Made from raw milk raised in the vast lands of Hokkaido.
3. 'Kamui Mintar Salt': Natural salt from Funka Bay, boiled down over a wood fire.
4. High Milk Fat (83%+): By reducing moisture, we achieved a high milk fat content, resulting in a rich, melt-in-the-mouth texture.
5. Hemispherical Form: A unique shape that stands out on the dining table.
6. Recommended Usage: Perfect for toast, buttered potatoes, butter-soy sauce rice, scrambled eggs, pancakes, and fish meunière.