Kaguya Farm

Kaguya Farm in Hirosaki City, Aomori Prefecture started as a farm specializing in garlic and apples. With the axis of "not compromising on what enters human mouths," the goal is delivering agricultural products that can take responsibility for both safety and deliciousness.

In the garlic fields, the farm doesn't use pesticides, chemical fertilizers, or herbicides — performing soil making with only microbial power and organic compost. Rather than short-term yield, emphasizing "savings in the soil" — enriching the soil little by little each year — the farm wants to leave fields that continue to the generations of children and grandchildren.

Representative Mr. Yoshida leverages his science and engineering background — researching black garlic manufacturing methods for many years. Through joint research with black garlic manufacturing equipment makers, exploring aging conditions that better draw out garlic's components — growing the Kaguya black garlic brand that balances sweetness and nutrition.

In 2021, the operating parent body Hordec Co., Ltd. was established — and qualifications like ASIAGAP certification, HACCP certification, and certified farmer were obtained. While advancing equipment of apple sensor sorting facility, garlic-specific refrigerator, and new factory — the farm continues challenges aiming for the world's most delicious apples and black garlic you can continue daily.

Garlic and apples nurtured by Tsugaru's climate

Garlic and apples are cultivated on the Tsugaru Plain of Hirosaki City, Aomori Prefecture. The environment blessed with snowfall, large temperature differences, and clean water supports making crops with rich flavor and aroma.

Garlic cultivation not relying on pesticides or chemical fertilizers

To protect fields inherited generation to generation, in the garlic fields, the farm doesn't use pesticides, chemical fertilizers, or herbicides — performing soil making with only microorganisms and organic compost. Under the thinking of "saving in the soil each year," the farm grows rich soil that continues to the next generation.

Black garlic aged with proprietary methods

In-house harvested garlic is low-temperature aged for over 90 days and processed into black garlic. While drawing out useful components like S-allyl cysteine — a component unique to garlic — and polyphenols, the farm balances dried-fruit-like sweetness with easy eating.

Food safety supported by international certification and integrated system

Obtained ASIAGAP certification (international safety standard for agricultural products) and HACCP certification (for processed goods). From garlic cultivation to black garlic and processed goods manufacturing to apple sorting, the farm integrally manages in-house — continuing product making you can choose with peace of mind.