熊本県·特産品
Oguni Jersey Milk
Upon taking a sip, a thick, richコク (body) and natural sweetness spread across your palate. With a milk fat content of approximately five percent, the fat globules are larger than those in Holstein milk, making the milk itself feel like a decadent treat. Jersey cattle were introduced to the Oguni region of Aso during the 1950s, and over about seventy years, it has grown into a major production area alongside Okayama and Hokkaido. The milk from cows grazing on high-altitude plateau pastures contains beta-carotene, giving it a slight yellowish tint, which is why it is sometimes called 'Golden Milk.' When enjoyed chilled as is, it leaves a clear sweetness even in the aftertaste. When made into pudding or ice cream, its richness becomes even more pronounced. Please try a glass that feels like tasting the very air of the Aso highlands.
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