Sohonpo Hakusakaya Honten was founded as a sake brewery in 1875. The Kusamochi, made with sugar, which was a rare commodity at the time, became popular among visitors to Hasedera Temple, and has since become a popular local specialty. The traditional method is still used today.

Sohonpo Hakusakaya's Narazuke pickles are made using a traditional method that uses mirin lees.

In particular, the "Kusafuku Mochi," which is baked right in front of the store, has a warm, fragrant flavor that you can enjoy on the spot. They also sell them individually, making them perfect for eating while walking around. Narazuke pickles, which are pickled using traditional methods, are also a signature product and are popular as souvenirs.

There is also a store on the approach to Hasedera Temple.