Key Facts
• In 2020, Miyaji Farm introduced a rapid freezing machine for dairy products.
• Milk is frozen in -30°C liquid alcohol for 40 minutes to preserve quality.
• Frozen milk retains its taste and avoids sedimentation after thawing.
• Miyaji Farm uses organic grass to feed 30 cows on a 48-hectare pasture.
• Frozen milk’s shelf life extends from 1 week to approximately 6 months.
• A 180ml bottle of milk is priced at 540 yen, higher than standard milk.
• In May 2025, all milk shipments to stores were switched to frozen products.
• The milk gained popularity at a 2024 Singapore event for its sweet taste.
• Japan Dairy Association states major manufacturers do not freeze milk.
• Miyaji Farm aims to expand exports, leveraging Hokkaido’s global reputation.
Summary
Miyaji Farm in Hokkaido’s Tokachi region is revolutionizing the dairy industry by using rapid freezing technology to preserve milk quality. Introduced in 2020, the process involves freezing milk in -30°C liquid alcohol for 40 minutes, ensuring no sedimentation after thawing. This innovation extends the milk’s shelf life from one week to six months, making inventory management more efficient and reducing waste. The farm, which raises 30 cows on organic grass across 48 hectares, switched entirely to frozen milk shipments in May 2025. Despite its higher price of 540 yen for 180ml, the milk has gained popularity among health-conscious consumers and at international events, such as a 2024 showcase in Singapore. With Hokkaido’s strong global brand, Miyaji Farm plans to expand its market overseas, offering a premium, health-focused alternative to conventional milk.
