Hokkaido, Japan’s northern gem, is a treasure trove of some of the world's finest ingredients, thanks to its volcanic soil, cool climate, and pristine waters. This region excels in producing items like incredibly creamy milk and exceptionally fresh seafood. It’s an environment where culinary magic happens, and ingredients are not just produced—they are crafted from the essence of nature itself. Hokkaido is Japan’s 3rd largest wagyu producer.

In 1960, Chairmon Ryo began working at his family's Nagauchi Livestock business. By 1974, he branched out to start his own livestock enterprise, culminating in the establishment of Daimaru Farm in 1980 as an agricultural production corporation. Today, Daimaru Farm is a vertically integrated operation, managing 12,000 heads of cattle including Fullblood and F1 hybrid (Holstein) cattle, alongside a feed production business. The farm cultivates large plots for silage to ensure a year-round supply of fermented forage, enhancing the cattle's diet and the meat’s deep flavor profile.

Daimaru Farm has gained acclaim as one of Hokkaido’s premier Wagyu producers, evidenced by winning the grand prize at the 18th Hokkaido Black Cattle Carcass Competition. They specialize in raising Japanese Black calves as Tokachi Poroshiri Wagyu beef. Unlike the typical melt-in-your-mouth texture associated with most Japanese Wagyu, Daimaru aims to produce a balanced texture with a rich, deep beef flavor that appeals to connoisseurs globally.