Hoshino Resort Tomamu and Sapporo shaved ice specialty shop Mother Rich are returning for their third year of collaboration, offering the "Farm Rich Kakigori" at the Mother Rich shop from July 4 to August 16, 2026. This year's creation captures the summer landscapes of Tomamu — sea of clouds, meadows, cattle, and Tomamu The Tower — in a single bowl of shaved ice. The dessert features strained yogurt from Farm Hoshino and Mother Rich's handmade kiwi sauce, with only 20 servings available per day.
Background
Farm Hoshino is an agricultural project at Hoshino Resort Tomamu focused on dairy production using milk from cows that live at the resort. To raise awareness of Farm Hoshino's dairy products among people in Hokkaido, the resort began collaborating with Mother Rich, a shaved ice specialty shop in Sapporo. Mother Rich was founded on the idea of delivering shaved ice made without artificial colors or additives — something both children and adults can enjoy without concern — and the shop sources ingredients from producers whose faces it knows and crafts its menu items by hand wherever possible.
The two brands share a common philosophy: Farm Hoshino aims to convey the bounty of the local land through the concept of "travel × agriculture," while Mother Rich is committed to letting the true flavors of its ingredients shine through. The collaboration has been running since 2024, and this marks its third year. Farm Hoshino itself is entering its ninth year of operation, and continues to seek new ways to introduce its work to a wider audience.
Features of the "Farm Rich Kakigori"
1. A Summer Tomamu Landscape in a Bowl
Whipped cream represents the sea of clouds, kiwi sauce evokes the green meadows, and shortbread shaped like a calf and Tomamu The Tower complete the picture — all capturing a "summer in Tomamu" scene in a single bowl. The dessert lets guests in Sapporo experience the feeling of being at Tomamu in summer.
2. Farm Hoshino's Strained Yogurt and Handmade Kiwi Sauce
The shaved ice uses strained yogurt from Farm Hoshino — an item that is rarely available even at the Tomamu resort itself. The water content of the yogurt is carefully removed, concentrating the richness of the milk into a dense, supple texture. Paired with Mother Rich's handmade kiwi sauce, the combination delivers a balance of creaminess and bright acidity. Hidden inside the kakigori are mixed berry jam, condensed milk, and honey, so each bite brings a new change in flavor and texture.
3. A Summer-Only Collaboration Now in Its Third Year
The collaboration with Mother Rich is in its third year. In the first year, the two released a "Milk Jam × Haskap Kakigori" using Farm Hoshino's milk jam and Hokkaido-grown haskap berries. In the second year, the focus shifted to whey — a byproduct of dairy production — resulting in a "Whey Milk Chocolate Kakigori." Both editions sold out on multiple days during their limited runs and were well received by customers. This year's "Farm Rich Kakigori" takes the summer scenery of Tomamu as its theme.
Comment from Mother Rich Owner Hiroe Arichi:
"When thinking about how to express the green meadows of Tomamu in shaved ice, I considered matcha but ultimately chose kiwi so children could enjoy it too. When I first tasted Farm Hoshino's strained yogurt, I was struck by how rich and full the milk flavor was. I made the kiwi sauce by hand to complement that richness and bring out the fruit's natural acidity. I hope everyone — from children to adults — can enjoy it while imagining the summer landscapes of Tomamu."
Mother Rich official Instagram: @mother_rich
"Farm Rich Kakigori" Details
Period: July 4 – August 16, 2026
Location: Mother Rich
2-1-5 Asacho, Kita-ku, Sapporo
Hours:
- Weekdays: 1:00 PM–6:00 PM
- Weekends and holidays: 11:00 AM–6:00 PM
- Closed Mondays
Price: ¥1,500 (tax included) — limited to 20 servings per day
Note: No on-site parking (please use nearby parking facilities)
About Farm Hoshino
Farm Hoshino is an agricultural project by Hoshino Resorts operating under the concept of "travel × agriculture," focused on producing crops and dairy products while pursuing beautiful landscapes and delicious food. Before the resort was developed, the area was home to around 700 cattle and was active farmland. The project aims to restore that original pastoral beauty, cycling organic matter back into the soil as compost and working in harmony with natural cycles. The goal is to provide guests with an experience unique to this land — enjoying Hokkaido's scenery and flavors amid the rhythms of farm life, where cattle graze and the land's bounty naturally follows.
