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."

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.

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.

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.

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.

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.


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

Hiroomi Miyatake (left), Yasuhiko Unno (right)
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.
2016 | The golf course was damaged by Typhoon No. 10 |
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2017 | Began 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 |
2019 | Developed content and activities to enjoy the grazing scenery, opening the Farm Area and launching the Farm Hoshino Project |
2020 | Increased the number of dairy cows to 15 Started cheese production |
2021 | Cheese production stabilized, and supply to resort facilities expanded |
2022 | Increased the number of dairy cows to 30 Launched a composting project using restaurant food waste Opened "Farm Designs" café |
2023 | Began transforming by-products (whey and cheese trimmings) into new products Initiated mother-and-calf rearing practices |
2024 | Renovated the "Nininupri" Forest Restaurant, evolving it into a venue where guests can enjoy Farm Hoshino's products, including a live cheese-making studio |