Daigahara Kinseiken is a long-established Japanese confectionery founded in 1902 (Meiji Period). The building’s very distinctive exterior was built in 1852.
This confectionery was opened in the refurbished Maruya building, which served as an inn in Daigahara-shuku between the Edo Period (1603-1868) and the Meiji Period (1868-1912). There is a record of Jippensha Ikku, a well-known writer in the late Edo Period, staying at Maruya. Currently, the second floor is a gallery. The 50-tatami room’s roof beams remain as they were from when it was an inn.
Hakushu Town, where the confectionery is located, is well known for the soft water that flows from Mount Komagatake. Purified by multiple layers of granite, it is listed in the 100 Best Waters of Japan. Daigahara Kinseiken takes full advantage of the delicious water by using it to make Mizu Shingen Mochi. Made using only agar, sugar and water, this popular sweet is sold in a limited amount on Saturdays and Sundays between June and September only.
Because it is made using plenty of water and a small amount of agar and sugar, it is very soft and cannot be transported. Therefore, it is impossible to bring home. Visitors enjoy it at the store with dark molasses and soybean powder produced by the confectionery’s farm. It is so popular that people come from far and wide to line up well before the store opens.
This confectionery was opened in the refurbished Maruya building, which served as an inn in Daigahara-shuku between the Edo Period (1603-1868) and the Meiji Period (1868-1912). There is a record of Jippensha Ikku, a well-known writer in the late Edo Period, staying at Maruya. Currently, the second floor is a gallery. The 50-tatami room’s roof beams remain as they were from when it was an inn.
Hakushu Town, where the confectionery is located, is well known for the soft water that flows from Mount Komagatake. Purified by multiple layers of granite, it is listed in the 100 Best Waters of Japan. Daigahara Kinseiken takes full advantage of the delicious water by using it to make Mizu Shingen Mochi. Made using only agar, sugar and water, this popular sweet is sold in a limited amount on Saturdays and Sundays between June and September only.
Because it is made using plenty of water and a small amount of agar and sugar, it is very soft and cannot be transported. Therefore, it is impossible to bring home. Visitors enjoy it at the store with dark molasses and soybean powder produced by the confectionery’s farm. It is so popular that people come from far and wide to line up well before the store opens.