～Our Special method～

Using raw milk more than 80%

Mui’s soft serve mixes and ice cream products contain more than 80% fresh milk.
Enjoy the seasonal flavors of fresh milk from cows that graze on natural grasses and wildflowers.
※Please note that the proportion of fresh milk used may vary depending on the product.

Single-origin

Single-origin milk refers to milk produced exclusively by specific dairy farmers within a highly localized region, rather than at the national or prefectural level, making it a rare and valuable product with limited production.

This special milk, produced exclusively on a single farm or within a specific region, allows you to enjoy the unique flavor and quality of that particular ranch. The local climate, husbandry methods, and feed quality significantly influence the milk’s taste.
Furthermore, since it is clearly stated where and how it was made, you can enjoy it with peace of mind.
A special milk that combines【Rarity, Rich flavor, and Safety】

Non-homogenized production method

At Mui, we use milk produced through a “non-homogenized process,” which is less likely to cause stomach discomfort and has a flavor closer to freshly squeezed raw milk.

【What is non-homogenized production method】

Milk commonly distributed in paper cartons undergoes a process called “Homogenization”.
Freshly milked raw milk, when left undisturbed, separates into “fat (cream on top)” and “other components (skim milk at the bottom).” homogenization is the process of breaking down the fat globules under pressure to make them the same size as water molecules, preventing this separation from occurring.

At Mui, we do not perform homogenization processing; instead, we make dairy products using fresh milk as is.
This method is called the “non-homogenized production method.”

The benefits of non-homogenized milk include preserving the natural flavor of raw milk and reducing the likelihood of stomach rumbling for those who experience it after drinking milk.
It also offers versatile ways to enjoy it. Since cream floats to the top, you can scoop it out with a spoon and spread it on bread or scones.

Low-temperature pasteurization

Fresh raw milk from the farm is heat-pasteurized before being delivered to you as milk, and there are several methods of pasteurization used for this process.

One is the “ultra-high temperature sterilization method,” the most widely used sterilization method in Japan.
While it excels in production efficiency, it compromises the natural flavor.

Therefore, Mui uses pasteurization at low temperatures to heat-sterilize the milk, preserving the natural flavor of raw milk.
The benefits of “low-temperature pasteurization” include:

〇 Less heat damage to proteins, making it easier to digest and absorb in the intestines

〇 Minimal loss of raw milk’s flavor, retaining a subtle natural sweetness that makes it delicious to drink

While pasteurization offers many benefits, not all raw milk can undergo this process.
If the raw milk is not fresh enough or contains too many viable bacteria, pasteurization at its standard temperature will not effectively kill them.

Therefore, it is impossible to produce “low-temperature pasteurized milk” without high-quality raw milk that is exceptionally fresh and has a low bacterial count—in other words, milk that is inherently of superior quality.

The milk Mui handles come from high-quality farms, allowing you to experience its natural, authentic flavor.

Additive-free

The milk used in Mui is raw milk that has been pasteurized without any additives.
Enjoy the distinct flavor unique to each dairy farm.

※Please note that some confectionery and dairy product series may contain flavorings, emulsifiers, stabilizers, and other additives.