KOUJI328
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The familiar logo on white wrapping paper, the thin box of Rokkatei's Marusei Butter Sand, which contains 5 pieces for 650 yen including tax. About 40% of Rokkatei's sales come from this Marusei Butter Sand.
Marusei Butter Sand WEB ******************************** Rokkatei's original biscuit made with North American wheat flour, sandwiched with a cream made from white chocolate, 100% Hokkaido fresh milk butter, and California raisins. Ingredients: butter, wheat flour, raisins, sugar, fresh milk, cocoa butter, almond powder, rum, liqueur, brandy, salt, leavening agent, flavoring, plant lecithin. Released in 1977 as a reference to Ogawa-ken's Raisin Witch to commemorate Rokkatei's name change. Ogawa-ken uses shortening in the cream, while Rokkatei sandwiches raisin butter made with white chocolate and butter between biscuits, resulting in a crispy texture even after some time. It gained popularity in the late 1990s and became nationally known in the early 2000s. By the way, "Marusei" is written with the character "成" inside the circle. It refers to butter that was first commercialized in Hokkaido in 1905, and the packaging is a reproduction/re-design of the label of the original Marusei Butter, with the nickname "Banarita" from the characters "バ成タ".
********************************************************** The last time I ate Ogawa-ken's Raisin Witch was over 20 years ago? Since I eat it far less frequently, my memory of the taste of Raisin Witch has almost merged with that of Butter Sand... maybe. So, Marusei Butter Sand, a derivative of Raisin Witch. Moist biscuit, slightly sweet cream, and raisins. It's already a staple, but it has a stable and delicious taste typical of this type of standard confectionery. 80 points.