On a breezy hillside in Okinawa, Japan, 300 dairy cows across three farms produce what has become one of the most recognized milk brands on the island — and one of the most frequently ordered by mainland Japanese customers willing to pay premium shipping to get it. The farm is Tamaki Farm. The differentiator, by the owner’s own account, is what goes into the cows’ feed and water.
Mr. Tamaki has been mixing fermented microbial inoculants into his dairy program for years. The protocol is simple: 1–3% EM Bokashi (a fermented microbial carrier made from agricultural byproducts) is blended into the feed, and EM in a 1:1000 dilution with water is provided as drinking water across all three farms. The result, documented by EM Research Organization, is a herd that Mr. Tamaki describes as “very healthy and very friendly” — and a milk product that has earned a loyal following far beyond Okinawa.
The summer production problem — solved. Okinawan summers are harsh on dairy cows. High heat and humidity typically cause stress-related drops in milk quality and volume that dairy producers in tropical and subtropical climates know well. Tamaki Farm’s approach — positioning sheds on an airy hill combined with the fermented microbial program in feed and water — has allowed them to maintain consistent milk quality through conditions that challenge conventional operations. The farm credits the microbial program with supporting the animals’ resilience to heat stress.
A barn without foul odor. One of the most frequently cited indicators of a healthy microbial balance in a livestock facility is the absence of strong ammonia and hydrogen sulfide odors. These gases are produced by putrefactive bacteria in manure and are a standard feature of most conventional dairy barns. At Tamaki Farm, the microbial balance introduced through feed and water appears to shift the fermentation pathway in the animals’ digestive systems and in the manure itself, with the barn environment described as spacious, hygienic, and free of foul smell.
What the milk became. “Tamaki Farm EM Milk” is now described by EM Research Organization as the most famous EM-branded milk in Okinawa, popular enough that some people who previously disliked milk say they can drink this version. The farm has extended the product line into EM café latte, EM ice cream, and EM soft serve — all made from the same fermented-program milk — which are popular products throughout the island.
Research published in PMC (PMC10000028, 2023) on microbial fermented liquid supplementation in lactating dairy cows found improvements in nutrient digestibility, feed intake, and milk production — consistent with the outcomes Tamaki Farm reports and supporting the biological mechanism behind water and feed-based microbial supplementation in dairy cattle.
For dairy producers exploring biological programs, the Tamaki Farm case demonstrates an integrated approach: fermented inputs at both the feed level (EM Bokashi) and the water level (diluted fermented inoculant), maintained consistently across a multi-farm operation. The outcomes — animal health, barn environment, and product differentiation — are documented and commercially validated.
Disclaimer: Results from this case reflect a specific operation, breed, climate, and management system. Application outcomes may vary. This material is educational and does not replace professional veterinary or dairy production advice. Buyers should confirm regulatory compliance for microbial feed and water supplementation in their jurisdiction.
Sources:
EM Research Organization (EMRO). Delicious EM Milk, Less Stress for Cows — Tamaki Farm, Okinawa, Japan. Updated December 2016. https://emrojapan.com/em/case/delicious-em-milk-less-stress-for-cows/
PMC10000028 — Microbial Fermented Liquid Supplementation Improves Nutrient Digestibility, Feed Intake, and Milk Production in Lactating Dairy Cows. 2023. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000028/