Farm Hoshino|[OFFICIAL]Hoshino Resorts TOMAMU

FARM HOSHINO

Farm Hoshino

Travel × Agriculture

This is Hoshino Resorts' agricultural project,
based on the philosophy that "the beautiful landscapes created by agriculture provide healing to travelers,
and the crops produced enrich their journeys."

CONCEPT
Four Initiatives of Farm Hoshino
Restoring the Beautiful Original Landscape

Before the resort was developed, the area where Tomamu is located was home to about 700 cows and active farming. We are working to restore the beautiful original landscape of that time.

Raising Dairy Cows in a Natural Environment

From spring to autumn, we let cows graze freely, ensuring they can eat fresh grass and live comfortably in the vast land. Tomamu’s cool climate is said to be ideal for dairy cows, which are sensitive to heat.

Delivering the Blessings of Nature

To preserve the natural flavor of milk, we use "low-temperature pasteurization" and "non-homogenization" methods. We also produce dairy products such as soft-serve ice cream and cheese. These products can be enjoyed at restaurants, cafés, and shops within the resort.

Educating People About Dairy Farming and Cows

We offer programs that provide deep insights into dairy farming, cows, and dairy products. "Moo-Moo School" is a program where participants learn about cow personalities, habits, and differences in milk flavors from individual cows. They can compare different cows' milk, understand why the flavors vary through a quiz, and experience herding cows to new grazing areas.

Concept Movie
Farm Hoshino's VisionSustainable Agriculture

At Farm Hoshino, we raise dairy cows in a natural environment to produce dairy products with unique local flavors and landscapes. We aim to create a tourism resource that "enriches travel" by practicing dairy farming that embraces nature’s cycles.

4 7 2025

おつかれさまでした、のネルさん。

昨日出産だったネルさん。
昨夜の時点では元...

3 29 2025

3月31日までトマフェスを開催しています。
ファーム星野チームで"搾乳体験ブース"を出...

3 21 2025

牛舎と放牧地をつなぐ小径でぽつねんとたたずむアンナを見つけました。
雪でずっと通行止めだったこの小径も、今...

2 27 2025

「罪悪感のないアイス(仮)」3部作の最後はきょとんとしている"おもち"と。

2 26 2025

「え゛っ!?ありえなーーい」

ナイスリアクションありがとう。

...

2 25 2025

「え!?アイスじゃないの??」

水切りヨーグルトの試作をしています。
すごく...

LINEUP
Product Lineup

Tomamu Milk

Farm Hoshino Soft Serve Ice Cream

Farm Hoshino Yogurt

Mozzarella

String Mozzarella

Aged Cheese (matured for over 3 months)

リコッタ

ほんのりSWEET TOMAMU night milk

MILK HOP

Milk Jam

マスカルポーネチーズ

マスカルポーネチーズ

EXPERIENCE
Experience Farm Hoshino’s Daily Life

*Click on the store name for details.
*Availability may vary depending on the season.

Activity

Hiroomi Miyatake (left), Yasuhiko Unno (right)

People Supporting Farm Hoshino

The key figure behind the launch of Farm Hoshino is Hiroomi Miyatake. Inspired by the natural environment, he studied at Shinshu University's Faculty of Agriculture, where he became fascinated by the beautiful landscapes created by agricultural activities. This fascination sparked his interest in the farm. While in university, he heard the words, "For Japanese agriculture, not only hardware improvements but also the development of social aspects where people gather is important," which inspired him to pursue a career in the tourism industry.
In 2002, he joined Hoshino Resorts, where he gained experience in the bridal business, IT strategy projects, and as an assistant to the CEO. In 2017, he launched the farm operation at this resort, overseeing the development of nature-based experiences, cattle raising, milk production, and processing.
He also consults with Yasuhiko Unno, who has operated "Unno Ranch" in Hamanaka Town, Hokkaido, for 32 years, to receive technical guidance on cattle health management and ranch operations.

The History of Farm Hoshino
2016The golf course was damaged by Typhoon No. 10
2017Began activities to restore the original landscape (exploring dairy farming)
Started raising five dairy cows
Spent two years establishing the foundation for cattle care, facilities, and milk production
2019Developed content and activities to enjoy the grazing scenery, opening the Farm Area and launching the Farm Hoshino Project
2020Increased the number of dairy cows to 15
Started cheese production
2021Cheese production stabilized, and supply to resort facilities expanded
2022Increased the number of dairy cows to 30
Launched a composting project using restaurant food waste
Opened "Farm Designs" café
2023Began transforming by-products (whey and cheese trimmings) into new products
Initiated mother-and-calf rearing practices
2024Renovated the "Nininupri" Forest Restaurant, evolving it into a venue where guests can enjoy Farm Hoshino's products, including a live cheese-making studio