Farmland Maki began growing melons in Mr. Maki's father's generation, with the hope of creating a specialty for their hometown. Today, Shinichiro Maki carries that work forward, drawing on more than five decades of family experience. His goal is simple: to grow a melon that makes someone say, "delicious." That commitment guides the daily observation and care behind Maki Amber and Maki Emerald melons.
Rooted in Kagoshima
In Shibushi, Kagoshima, a mild climate and well-drained Shirasu soil form the setting for Farmland Maki's melons. Mr. Maki treats soil preparation as the foundation of his work. Regular soil testing guides how he replenishes nutrients, using mature compost made with ingredients such as rice bran and fertilizers derived from natural organic materials. Over time, this careful preparation creates a supportive bed for the roots, where each melon's growth begins.
One Plant One Melon
Farmland Maki keeps only one melon on each plant, allowing the plant to focus its resources on a single fruit. The vines are trained vertically, and each melon is supported above the ground. Watering and greenhouse temperatures are managed as the plants develop. At harvest, the farm checks the fruit's condition, appearance, and sweetness. Each step reflects the attention behind the refined sweetness and juicy texture of Maki Amber and Maki Emerald melons.
Thoughtful Care for the Soil
To prepare the soil for another crop of melons, Farmland Maki uses hot water at approximately 176°F (80°C) instead of chemical soil disinfectants. This method is part of Mr. Maki's approach to caring for land that has supported years of cultivation. The farm also monitors water and energy use and works to recycle used growing materials appropriately. These practical choices reflect the attention given to the soil, alongside the care devoted to every melon.
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