our process

Our Process

“We want to create a place where our cows can shine the brightest.”

“We want to create a place where our cows can shine the brightest.”

A few years ago, the dairy industry experienced a production adjustment on raw milk, so we did not need to produce milk. As a result, our income has dropped drastically, and what was worse, we've faced environmental degradation too. I felt hopeless about the future of dairy farming.
It takes three years from the time a calf is born to squeeze a single drop of milk. Even if the milk has to be thrown away due to the production adjustment, the mother cow will get sick if she is not milked every day. This situation made me start to think, "I want to create a place where the lives of the cows can shine brightly in our farm ."
Afterwards, with the support of a specialized agency, we managed to obtain a manufacturing license, which was not an easy process.
I took out a loan of only 6 million yen so that I could repay with my monthly salary of 50,000 yen, which was my net income at the time, and built the smallest factory in Japan at 3 x 6 meters.
Manufacturing while running the dairy farm was not easy. Though, a lot of people supported us during our difficult times, and one of the most impressive questions I have received was from a professor, "It doesn't matter if your product has high sales or not. My question is, why your product has been chosen?" . Thanks to him, I realized how important it is to explore the possibilities of our milk! The possibilities of expressing its differences from others and offering them to our customers.

The place where our cows can shine the brightest

It is difficult to taste the differences of milk. The milk fat percentage is not the only factor that makes you feel "rich." Your tongue might also feel "rich" when the sodium content in the milk is high. It is also difficult to distinguish the quality of raw milk inside an ice cream. Why? This is because its flavors and secondary ingredients are prominently featured when you eat ice cream. I was not very happy with the fact that 90% of the raw milk has to be thrown away as whey (the watery part of milk that remains after the formation of curds) in the production process of cheese.

Why do I travel the world?

I became interested in how dairy farmers around the world express milk in their products while exploring the possibilities of dairy products. Then I started visiting and eating dairy products around the world, and I have now visited 20 countries. Even though I don’t speak any other languages beside Japanese, I managed to try many kinds of local yogurts, visited dairy farmers, and am inspired by their unique products. You can feel the atmosphere of the countries I visited in our product packages and brochures. We will continue to strive to be "the one chosen" by offering great-tasting products you can compare to nothing else.

Our Yogurt

There are millions of large manufacturers and dairy farmers selling dairy products around the world, but we also started producing yogurt. Because we want to "express our milk's difference." Here are our two signature yogurts: Check out the features and differences between the two!