-
Left: The flavor of free-range milk is born from good soil. Right: Shinmura Hirotaka is a fan of Harley Davidson, rugby, and Armani. (© Ukita Yasuyuki)
-
Most people think the sight of cattle out grazing in pastures is a typical one for Hokkaidō, but in fact only about 10% of dairy farmers pasture their cows. (© Ukita Yasuyuki)
-
The grass roots spread through the soil like capillaries. Shinmura reevaluated his dairy farming from the soil up. (Courtesy of Shinmura Hirotaka)
-
A pasture with grazing cattle. Shinmura selected the grasses for his pastures based on advice from Eric Kawabe. (© Ukita Yasuyuki)
-
Left: Shinmura started working on milk jam from 2000. He chose a product with less competition than butter or yogurt. Right: The signage for the farm’s cafe and shop. (© Ukita Yasuyuki)
-
The farm’s pride and joy Milk Sauna with a view only found in Hokkaidō. Note that, naturally, no actual milk is used in the sauna. (© Ukita Yasuyuki)
-
The view from the lodge sweeps over the pastures. There is a spot on the roof for stargazing at night. (© Ukita Yasuyuki)
-
Harumafuji, at left, with Shinmura at the farm. (Courtesy of Shinmura Hirotaka)
-
The cows take themselves into the milking barn. (© Ukita Yasuyuki)
Read in other languages