Company name: HOKUREN Federation of Agricultural Cooperatives (ホクレン農業協同組合連合会)

Made by fermenting Hokkaido cream with lactic acid, then crafted using the traditional churn method. Because the churn method involves slowly kneading small amounts over time, it results in a butter with a smooth and pleasant texture. In addition to the richness of butter and the gentle flavor of milk, the clean and refreshing yogurt-like aftertaste unique to fermented butter makes bread and dishes even more delicious. Packaged in a cup, it can be used easily straight on the dining table, and it is also convenient to take in and out of the refrigerator.

Made in: Japan (Hokkaido)