Butter is classified into two types: ‘sweet cream butter’ and ‘fermented butter’ (also known as ‘cultured butter’). But most butter sold in Japan is classified in ‘sweet cream butter’.
On the other hand, ‘fermented butter’ is made by adding lactic acid bacteria to the cream or the butter.
‘Enhance Good Taste for Bread Butter’ is whipped version of normal butter. As ‘Enhance Good Taste for Bread Fermented Butter’ contains lactic acid bacteria, it features a fresh, yoghurt-like tanginess and unique fragrance in addition to the traditional sweetness of butter.