About Kinseiken
Standing gracefully in Daigahara, Hakushu-cho, Hokuto City, Yamanashi Prefecture, “Kinseiken” is a traditional Japanese confectionery shop with over 120 years of history, established in 1902 (Meiji 35). This shop began when a former inn (ryokan) from the 41st post station of the historic Koshu Kaido became a confectionery store, and today it is renowned nationwide as one of Yamanashi’s premier wagashi destinations.
The shop is particularly famous for its summer-limited “Mizu Shingen Mochi” (Water Shingen Mochi), a legendary sweet with a shelf life of only 30 minutes that attracts visitors from both Japan and abroad.
History of Kinseiken
From Inn to Confectionery Shop
Kinseiken’s history began in 1902 (Meiji 35) when Ono Kogenta received permission to establish a branch from the original “Kinseiken” in Ota-machi, Kofu City, opening his confectionery shop in Daigahara.
The building currently used as the shop was constructed in 1852 (Kaei 5) during the Edo period and served as an inn for travelers along the Koshu Kaido. After the Meiji period, when railways developed and the post station lost its role, this historic building began its new journey as a wagashi shop.
120 Years of Dedication
Founder Ono Kogenta was born in present-day Mifuki, Mukawa-cho, and established his shop in neighboring Daigahara. For over 120 years, the shop has continued creating authentic wagashi under the theme “For the people you love most.”
The company was incorporated in 1950, and today, Ono Koichi, the founder’s grandson, serves as president, maintaining traditions while pursuing innovative product development.
Hakushu’s Pure Water: Nature’s Gift Supporting Kinseiken’s Wagashi
Underground Water from Mount Kaikoma
The foundation of Kinseiken’s wagashi-making is the underground spring water from Mount Kaikoma. This water has been filtered through the earth for decades, achieving a purity and taste that earned it recognition as one of Japan’s “100 Famous Waters.”
Hakushu-cho boasts the highest production of domestic mineral water in Japan, and this blessed water environment gives Kinseiken’s wagashi their distinctive delicious taste.
Philosophy of “Shindofuji”
Kinseiken values the ancient philosophy of “Shindofuji” – the belief that “eating locally grown ingredients in their proper season promotes good health.” This philosophy holds that sweets made from ingredients grown in places with clean air, pure water, and pleasant breezes where both creatures and people thrive are the simplest and most delicious.
Signature Product: Shingen Mochi
Characteristics of Shingen Mochi
Kinseiken’s signature product, “Shingen Mochi,” is Yamanashi’s representative wagashi made from gyuhi (soft rice cake) and glutinous rice, covered with kinako (roasted soybean flour) and served with kuromitsu (black sugar syrup).
Features of Kinseiken’s Shingen Mochi:
•Mochi Shape: Features a central depression designed to hold kuromitsu effectively
•Kinako: Coarsely ground, textured kinako roasted and milled in-house
•Kuromitsu: Sweet yet refreshingly clean aftertaste with elegant flavor
•Mochi: Made with domestic glutinous rice using Hakushu’s famous water, offering gentle sweetness
Gokujo Nama Shingen Mochi (Premium Fresh Shingen Mochi)
Kinseiken also offers “Gokujo Nama Shingen Mochi,” allowing customers to enjoy the original fresh taste. This special Shingen Mochi is made exclusively from Raihoku rice harvested in Hokuto City, featuring an incredibly soft texture reminiscent of freshly pounded mochi.
Features of Gokujo Nama Shingen Mochi:
•Texture: Amazingly soft like freshly pounded mochi
•Shelf Life: 2 days from production (refrigeration required)
•Ingredients: 100% Raihoku rice from Hokuto City
•Availability: Limited sales at Daigahara, Nirasaki, and Fujiyoshida stores
The Legendary Sweet: Mizu Shingen Mochi
What is Mizu Shingen Mochi?
Kinseiken’s most famous product is the summer-limited “Mizu Shingen Mochi.” This water confection is made by gently setting Hakushu’s pure water with minimal agar, creating a transparent, beautiful appearance that resembles consuming “water itself.”
Basic Information about Mizu Shingen Mochi:
•Sales Period: June to September
•Sales Days: Weekends only (occasionally weekdays depending on season)
•Sales Locations: Only at Daigahara and Nirasaki stores
•Shelf Life: Only 30 minutes
•Price: Approximately 400 yen per piece
Characteristics of Mizu Shingen Mochi
Ingredients:
•Hakushu’s pure water
•Agar (minimal amount)
•Sugar
Accompaniments:
•Kinako (made from pesticide-free blue soybeans grown in-house)
•Kuromitsu (black sugar syrup)
Texture and Taste:
•Transparent, hemispherical beautiful appearance
•Soft, jiggly texture that trembles
•Water-like refreshing sensation
•Elegant sweetness enhanced by kinako and kuromitsu flavors
Manufacturing Process of Mizu Shingen Mochi
Creating Mizu Shingen Mochi requires advanced skills from wagashi artisans. The delicate balance of using minimal agar while maintaining shape demands years of experience and technique from craftsmen.
During production, the moment of removing from the mold creates a charming “pop” sound, which has become part of Mizu Shingen Mochi’s appeal.
Store Information
Daigahara Store (Main Store)
Address: 2211 Daigahara, Hakushu-cho, Hokuto City, Yamanashi Prefecture
Phone: 0551-35-2246
Hours: 9:00-17:00
Closed: Thursdays
Parking: Available
Store Features:
•Uses original Edo-period inn building
•Impressive, dignified exterior
•Historic location along Koshu Kaido
•Nostalgic atmosphere harmonizing with surrounding townscape
Nirasaki Store
Hours: 9:00-17:00
Closed: Tuesdays
Kofu Station Store
Hours: 9:00-20:00
Closed: Open year-round
Kinseiken’s Commitment
Commitment to Ingredients
Water: Underground spring water from Mount Kaikoma (one of Japan’s 100 Famous Waters)
Rice: Domestic glutinous rice, Raihoku rice from Hokuto City
Kinako: Pesticide-free blue soybeans grown and roasted in-house
Kuromitsu: Made with carefully selected sugar
Additives: No preservatives or additives used
Commitment to Production
•Handmade: Artisan craftsmanship without relying on machines
•Small-batch Production: Appropriate quantities to maintain quality
•Freshness: Emphasis on fresh, just-made deliciousness
•Traditional Techniques: Preserving methods passed down for 120 years
Commitment to Safety
Kinseiken prioritizes safe wagashi production through the following initiatives:
•Using only carefully selected ingredients
•No additives or preservatives
•Thorough hygiene management
•Strict quality control
Seasonal Limited Products
Summer Limited
Mizu Shingen Mochi (June-September)
•Available only at Daigahara and Nirasaki stores
•Weekend-only sales
Other Seasonal Products
Kinseiken offers various seasonal limited products throughout the year, allowing customers to enjoy the flavors of each season. For details, please check with stores or the website.
Access Information
Access to Daigahara Store
By Train:
•About 15 minutes by taxi from JR Chuo Line “Kobuchisawa Station”
•About 20 minutes by taxi from JR Chuo Line “Nirasaki Station”
By Car:
•About 10 minutes from Chuo Expressway “Kobuchisawa IC”
•About 15 minutes from Chuo Expressway “Nirasaki IC”
By Bus:
•From Nirasaki Station, take Yamanashi Kotsu Town Coach bus to “Daigahara” bus stop
The Appeal of Kinseiken
1. History and Tradition
The weight of being a long-established shop with over 120 years of history, operating in a historic Edo-period inn building, provides visitors with a special experience.
2. Innovation
The approach of maintaining traditions while pursuing innovative product development, such as Mizu Shingen Mochi, captivates many people.
3. Natural Environment
The rich natural environment of Hakushu and the blessed location with famous water provide optimal conditions for wagashi-making.
4. Artisan Skills
The techniques and experience cultivated over many years by craftsmen create distinctive flavors that cannot be found elsewhere.
5. Community Contribution
By utilizing local ingredients and promoting regional attractions, the shop contributes to local revitalization.
Visiting Advice
When Visiting for Mizu Shingen Mochi
•Reservation Recommended: Advance reservation recommended due to popularity
•Confirm Sales Days: Check in advance as it’s weekend-only
•Early Hours: Morning hours are recommended
•Shelf Life: Must be consumed within 30 minutes, so eat in-store
When Purchasing Other Products
•Confirm Hours: Operating hours vary by store
•Check Closed Days: Confirm each store’s regular holidays in advance
•Seasonal Products: Check sales periods for limited products
Summary
Kinseiken is a long-established shop that has continued making wagashi for over 120 years in the blessed natural environment of Hakushu, Yamanashi Prefecture. The wagashi created from the famous water of Mount Kaikoma’s underground springs, carefully selected ingredients, and artisan techniques continue to be loved by many people.
The summer-limited “Mizu Shingen Mochi” in particular became a nationwide sensation with its beautiful appearance and unique texture, making Kinseiken famous overnight. However, Kinseiken’s appeal extends beyond Mizu Shingen Mochi. From traditional Shingen Mochi to innovative Gokujo Nama Shingen Mochi, various products can be enjoyed.
The Daigahara store, operating in a historic Edo-period inn building, has become a tourist attraction in itself, offering a special place where visitors can taste wagashi while experiencing history and culture.
When visiting Yamanashi, please be sure to visit Kinseiken and savor the miraculous wagashi born from famous water. An unforgettable taste and experience surely await you.
Kinseiken Basic Information
•Established: 1902 (Meiji 35)
•Main Store Address: 2211 Daigahara, Hakushu-cho, Hokuto City, Yamanashi Prefecture
•Phone: 0551-35-2246
•Signature Products: Shingen Mochi, Mizu Shingen Mochi, Gokujo Nama Shingen Mochi
•Features: Uses Mount Kaikoma spring water, no additives, handmade
•Mizu Shingen Mochi Sales Period: June-September (weekends only)
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