Milk from the forest is unforgettable once you have tasted it.

When you open the paper lid of the milk bottle, you will see a creamy layer floating on the surface, and when you put it in your mouth, it feels rich and thick. When you drink the milk with the cream, you will be filled with a sweet and rich flavor. The aftertaste is surprisingly refreshing. It also has a nice throat hit, so you can drink it in gulps and gulps. The taste is quite different from that of the packaged milk you usually drink in the market.

The secret of the delicious taste lies in the fact that they raise Jersey cows, which are rare in Japan, on pasture. Although Jersey cows account for only about 0.6% of the total number of dairy cows in Japan due to low milking volume, their milk is rich in milk fat and milk protein, and has a rich and rich flavor. The source of its flavor and composition is the grass that the cows eat in the forests where they graze.
The green grass in spring is nutritious and rich in vitamins, and the cows that eat it give their milk a yellowish color and a good, sweet aroma. In summer, the cows drink more water, so the milk is also silky. In fall, grass is fibrous and milk is thicker. In winter, cows eat hay and other preserved feed, which means less moisture and more white, fat and protein.
The flavor of the raw milk, which changes with the seasons, is bottled as it is, just as the air and water of Nasu's rich natural environment nurtures the grass.

Both photos show butter made on the farm. The one on the left was made with milk squeezed from spring to fall, which has a much darker yellow color and stronger aroma. The one on the right, made with milk from the winter season, is almost white in color and has a strong flavor. Comparing them side by side, it is easy to see at a glance that they differ depending on the season.

It is quite natural for milk to have a seasonal taste and color, if you think about it. However, since I have never noticed a "spring-like sweetness" when drinking commercial milk on a daily basis, it is refreshing and fascinating to know that milk produced from a single pasture-raised dairy farm can have such a big difference depending on the four seasons.

There are other secrets to the delicious taste of the milk from "Morino-Ranch. Another key point is that the raw milk is slowly pasteurized at a low temperature of 63°C for 30 minutes. Although this is a time-consuming and labor-intensive process, the original delicious and seasonal flavor of Jersey milk is not compromised by the high heat, and the milk tastes just like freshly squeezed milk.
The cream layer at the top of the milk is proof of "non-homogenization. Since the fat globules are not homogenized by machine, the large globules rise to the surface and stick to each other over time, forming a creamy layer. Shaking lightly mixes the cream layer with the milk and returns it to its original state.

Visit the farm to meet the Jersey cows that produce the milk

The farm is located in the northern part of Nasu. The farm is located in the northern part of Nasu Town, close to the highway exit, making it easy to visit.
The signboard goat "Prince" near the entrance is the farm's mascot. To the right is a natural wooden café, and the mud-walled workspace huts and pizza oven blend in with the green landscape.
On a shelf in the cafe is a hand-drawn map of the entire ranch. When visiting the pastureland, it is recommended to use this map to locate the walking trails and pasture buildings.
At the entrance to the pasture, change into rubber boots prepared according to your size, open the handmade gate, and proceed inside.

Once inside, you will see calves friendly face to face and the inside of the milking barn. Since this is not a tourist ranch, the fences and other structures are made of logs and are natural, making you feel as if you have entered the world of the cows living in the forest.
The 8-hectare ranch is covered with konara oak, sawtooth oak, chestnut, and other trees, and there are gentle ups and downs here and there. It takes about 450 meters to go up the promenade that runs parallel to the road where the cows come and go between the barn and the pasture, and it takes about 15 minutes to arrive at the deepest pasture.

The Jersey cows you see up close are wilder than you might imagine. Rather than taking it easy, the cows are eating the hard grass with no regard for it, and you can sense their vigorous vitality. After watching them for a while, their large black eyes sometimes meet with your eyes. It is so adorable that you can't help but smile back at them.

Compared to other large dairy cattle breeds, Jersey cows are small in stature, making them ideal for grazing in the undergrowth of forests. They do not mind the undulating terrain and cleanly eat the thriving grass, which allows sunlight to reach the ground surface between the trees and creates diversity in the ecosystem of small plants and animals, which is a positive result for the forest. It is only because cows can make forests healthy in this way that they are able to do so. This is a cycle full of good things that also produces tasty milk.

The promenade that winds through the forest is airy and full of a refreshing coolness. Visitors can take a soothing stroll while enjoying the idyllic scenery of pastureland dotted with gentle brown Jersey cows.
Observing small creatures in the small ponds along the path and riding on the swing suspended from a rope are fun ways to return to your childhood. There is also the possibility of hearing the calls of wild birds such as mountain goblins and woodpeckers using bird calls that make a sound by opening and closing a screw. There are many ways to become familiar with the forest and fully enjoy the splendor of nature scattered throughout the ranch.

Meet Masahiro Yamakawa, the owner of the ranch, who loves dairy farming and forests.

Masahiro Yamakawa, the owner of Morinokuno Ranch, was born in Saitama Prefecture. His junior high school days were spent in Hokkaido, where he had a milking experience, which led him to study animal husbandry at university. Since that time, he has been committed to "pasture-based dairy farming" and sought to realize it, but from the standpoint of efficiency and management, it was a very steep road. However, Mr. Yamakawa did not change his mind, and as a solution, he developed a method of pasturing cows, taking care of them, milking them, making milk and butter, and even selling them in a café. Recently, this approach is attracting attention as "6th industry" (1 x 2 x 3 = 6) because it is a multifaceted fusion of primary, secondary, and tertiary industries, and Morino Farm was an early adopter of this approach.

Mr. Yamakawa knows the names and personalities of each of his 20 cows, and he spoke of his thoughts as he stroked each cow with both hands.
I think the best thing about our ranch is the view of the cows walking around in the pasture. It is only about two hours from the center of Tokyo. I would be happy if visitors can come here to enjoy the pleasant scenery, be healed by the animals, and leave with a sense of wellbeing.

A rich dairy farm where forests and cows live in harmony and add value to each other. Tourists who are satisfied by the sight of these products also find value in the dairy products that are sold. This in turn creates jobs for those involved in processing, attracts people, and revitalizes the community...and so on. Yamakawa's approach is to create value where there is none, and to keep the cycle going. Mr. Yamakawa's approach not only realizes pastoral management, but also creates a win-win cycle that makes everyone happy, both visitors and workers.

The milk produced by Mr. Yamakawa is recognized even from overseas. When the Danish restaurant "noma," which is regarded as one of the best in the world, opened a pop-up restaurant in Japan, milk from "Morino-Ranch" was chosen as one of the ingredients. The restaurant's chef had set a goal for his visit to Japan to select the best Japanese ingredients and offer creative cuisine. It is exciting to imagine how the Nordic cuisine of "noma" is sublimated into a special dish by mildly blending the milk from Nasu.

Of course, the dairy products of "Morino Farm" are highly reputed and popular in Japan as well. The company has also been involved in a number of new endeavors, such as a collaboration with Café & Meal MUJI to produce sweets, and the creation of "Butter's Cousin," a new brand of Nasu confectionery that makes use of the nonfat milk produced in the butter making process.
Mr. Yamakawa's vision not only as a dairy farmer but also for resources and regional development has become a guideline for the next generation, and his activities are expanding rapidly, including invitations to give lectures to high school and university students who want to become livestock farmers.

Blessings of Nasu, milk and butter dairy products as souvenirs

Dairy products from Morino-Ranch are the perfect souvenirs from the dairy kingdom of Nasu. The special taste and simple yet sophisticated packaging will be appreciated not only for your own use but also as a gift to anyone. All sales are made at the cafe counter in the farm. Cooling agents are also available for purchase.

The flavors change with the seasons, so you can visit in each season and compare the different flavors. The 500ml bottle has a charming silhouette, and the 90ml bottle is the perfect size for children to hold in their hands. Milk fat content is over 4.0%.

Butter is made by butter artisans using a traditional "butter churn" machine. The cream separated from Jersey milk is fermented overnight with lactic acid bacteria to bring out its mellow aroma and moderate acidity. Wrapped in wax paper and packaged in a kraft case, it has a stylish retro look and makes a great souvenir for food connoisseurs.

The yogurt made from 100% Jersey milk has a mild and refreshing taste. The tube type is convenient because you can squeeze out only the amount you want to eat. Kissmill" is a sweet and sour lactic acid bacteria drink made from raw milk. It is recommended to dilute it 3 to 5 times with water, soda, or alcohol. NOMU YOGURT" is perfect for busy mornings and is rich yet refreshing.

When you open the box, you will see not an egg on a green hay...but a round cheese. The cheese is made by cheesemakers using traditional methods according to the milk composition and quality, which changes with the seasons. The cheese is moist and smooth, perfect as is as a snack, but if you cut it a little thicker and lightly grill it in a frying pan, you can enjoy the exquisite flavor of its savory, melty texture.

Mr. Yamakawa says that milk is not only enjoyable on its own, but is also excellent as an ingredient. It can also be used to make ice cream and soft serve ice cream, making it a familiar sweet treat that everyone from small children to adults can enjoy. The "Milk Bar" has a rich, rich taste, just like eating milk. Its natural sweetness is refreshing even in midsummer.

<"Itadakimasu" to the blessings of the ranch at the café.

Before or after visiting the pasture, take a relaxing break at the café, which also has terrace seating. The lunch menu offers the "Morino-Ranch Plate" with beef stew as the main dish and "Pasta with Meat Sauce. It is also important to "eat" cows that have completed their role as dairy cows with gratitude. Meat sauce can also be purchased as a souvenir.

The white, fine-textured soft-serve ice cream is a must-try when you visit the ranch. It is a must-try when you visit the ranch. In fact, Mr. Yamakawa also loves soft serve ice cream. In addition to the plain flavor, seasonal soft-serve ice cream and yogurt shakes are perfect for a mid-trip snack.

Tastes of Morino Ranch at Hoshino Resorts RISONARE Nasu

Morino Ranch" and "Hoshino Resorts RISONARE Nasu" are located less than 30 minutes away by car. Fresh milk and popular sweets made in collaboration with the ranch provide guests visiting Nasu with an abundance of delicious flavors.

The milk from "Morifino Ranch" stands out at the breakfast buffet at Hoshino Resorts RISONARE Nasu. The display is reminiscent of a ranch, with the picture-perfect appearance of milk bottles tumbling into tin cans. The miniature 90ml bottles are gentle on your freshly awakened body, so you can easily pick up a bottle and taste the deliciousness. It also goes well with other menu items such as cereals and rusks.
*Servings are subject to change depending on the day.

This thick milk jam made from Jersey milk in collaboration with "Morino-Ranch" was created to prevent food loss of milk during the 2020 Corona Disaster. By slowly cooking down the milk until just before it is scalded, it has a sharp taste without being too sweet. It can be added to toast, ice cream, fruit, and other foods to enrich the dining table.

The original frappe is a luxurious frappe made with an abundance of "milk jam. From the first sip, the rich aroma of milk jam and the sweetness of the pudding will grab the hearts of those with a sweet tooth. This is followed by the refreshing combination of black tea and milk, which you can finish off without getting tired of it. You can enjoy the feeling of being on a farm while at the resort, and this lovely sweet is also a great photo-op.