The base for "Drinkable Kikyo Shingen Mochi" is complete! Introducing the new "Kikyo Shingen Brown Sugar Soybean Latte Base", a syrup made with the brown sugar and kinako flour from the popular confection "Kikyo Shingen Mochi"!

"Kikyo Shingen Brown Sugar Kinako Latte Base" is a non-alcoholic version of "Kikyo Shingen Brown Sugar Kinako Liqueur," also known as "Nighttime Kikyo Shingen Mochi," a drink that has exceeded 10,000 buzzes on social media many times in the past. It can be enjoyed as a drink by simply mixing it with milk or soy milk, or as a sauce for mochi, ice cream, pancakes, etc., or used as a sugar substitute in cooking, doubling the deliciousness of dishes with the richness of the brown sugar and the umami component of glutamic acid in the kinako, making it a syrup that can be used for a wide range of purposes.

Kikyoya Co., Ltd. (Head office: Fuefuki City, Yamanashi Prefecture; CEO: Jun Nakamaru) and Fujisan Products (Fonet Group; Location: Kofu City, Yamanashi Prefecture; CEO: Eiichi Shimizu), which develops and sells products, souvenirs, etc. related to Mt. Fuji and Yamanashi, are releasing a new product in collaboration called "Kikyo Shingen Brown Sugar Soybean Flour Latte Base." Planned and developed under the supervision of Kikyoya Co., Ltd., the manufacturer and distributor of Yamanashi's signature confectionery "Kikyo Shingen Mochi," this new product allows you to enjoy "drinkable Kikyo Shingen Mochi" simply by mixing it with soy milk or milk.

Kikyoya is a long-established confectionery manufacturer founded in Yamanashi Prefecture in 1889.

The signature product is " Kikyō Shingen Mochi ," which was launched in 1968.

Based on the concept of the taste of home, this rice cake, which allows you to enjoy the unique richness and flavor of the thick brown sugar syrup, has been loved by people of all ages for many years.

The newly released "Kikyo Shingen Black Honey Soybean Flour Latte Base" is a non-alcoholic version of "Kikyo Shingen Black Honey Soybean Flour Liqueur."

This product was created with the desire to allow minors and those who don't like alcohol to also enjoy the fun of "drinking Kikyo Shingen Mochi."

Since the kinako is already mixed into the brown syrup, there is no need to worry about it scattering everywhere.

Simply put this product in a glass and pour in soy milk or milk to easily create a Kikyo Shingen Mochi-style drink.

We also recommend enjoying it as a sauce on ice cream, pancakes, rice cakes, shaved ice, and tokoroten.

Furthermore, if you use it in place of sugar when cooking, the richness of the brown sugar syrup and the delicious taste of glutamic acid in the kinako will take your everyday cooking to the next level. We are pleased to present you with a new product that is sure to be useful in a wide range of situations.

The previously released liqueur had a much bigger impact than expected, as the catchy title "Nighttime Kikyo Shingen Mochi" evoked images of a nighttime scene with alcohol. On the other hand, when I did an ego search on social media, I found many comments such as "I can't drink alcohol" and "I want to give it to my children."

This comment prompted us to propose the idea for this non-alcoholic version of the product to Kikyoya, and development began.

After planning and development began, we asked a manufacturer to make it, but the manufacturer would say "We can't make it if it contains soybean flour," and we had a hard time getting to the point where we could make it into a product. After that, we contacted dozens of companies and tried to make it, but we still couldn't produce the ideal product, with complaints like "The soybean flour scent is weak" and "The soybean flour content is so low that it doesn't taste like soybean flour."

The manufacturer we met this time made numerous prototypes, and after more than a year of development, we finally completed a product that was ideal in all aspects, including taste, flavor, and product condition.

We hope that through this product, many people will discover and enjoy the deliciousness of Kikyo Shingen Mochi.

[Product name] Kikyo Shingen Black Honey Soybean Flour Latte Base

[Release date] Tuesday, February 18, 2025

[Contents] 150ml (bottle)

[Best before date] 360 days from date of manufacture (unopened)

[Suggested retail price] Open price

[Storage method] Store at room temperature away from direct sunlight (refrigerate after opening)

[Product Features]

The taste of Kikyo Shingen Mochi in a syrup! Anything can be transformed into Kikyo Shingen Mochi flavor! Mix it with soy milk to make a soy mix, or mix it with milk to make a Japanese-style latte. You can enjoy the taste of Kikyo Shingen Mochi in a soft drink at home using the brown sugar syrup and kinako powder used in Kikyo Shingen Mochi.

[Sales locations] Kikyoya directly managed stores ( Kikyoya Kofu Main Building, Kikyoya Toujirou, Hanakatei, Kuromitsuan (including Yamanashi Fruit Kingdom Shakado PA upbound), Makiba Restaurant shop, Hana Cafe Kikyou (inside Fuji Oishi Hana Terrace), Heidi's Village shop ), highway shops (some)

*Depending on the store, the product may not be on display from the release date. We recommend that you call the store before visiting to confirm.