Capturing Spring: Green Honey from the Satoyama Landscape

As the year drew to a close, we visited &FARM YUGI in December. It was the peak harvest season for daikon radishes, carrots, and other crops, and the farm’s workspace was bustling with preparations for shipment.

“The bees are sensitive to the cold, so they’re resting in their hives for now,” says Yusuke Hase, who oversees beekeeping at the farm. While studying agriculture at university, he devoted his youth to beekeeping, and his passion for it remains strong to this day.

Flowers bloom throughout &FARM YUGI’s farm, creating an ideal environment for bees. Agriculture and beekeeping may seem like a perfect match, yet surprisingly, no other farms in the area are adopting the same approach.

“Apparently, a bee’s range extends about two kilometers from its hive. To prevent the spread of disease, regulations require a certain distance between beekeeping operations,” explains Hase.

Legally, domesticated honeybees are classified as livestock. Just as dairy farmers care for their dairy cows, beekeepers see their bees as invaluable partners.

“Some people react negatively to the term ‘livestock.’ They see it as exploiting or using animals for labor. However, that is just a preconception. I do this work with the intention of coexisting with the bees. The more time you spend caring for them, the more attached you become. There’s no scientific proof, but I feel like bees also grow accustomed to people. Their vision and sense of smell seem to act as sensors, and at times, they even seem to recognize individuals.”

Hase’s commitment to coexisting with bees is also reflected in the way he harvests honey. Extracting honey from the hives is one of the most crucial tasks in the annual schedule. In this region, honey is typically harvested over a three-month period, from April to June. However, Hase limits his harvesting to just about one month during that time. Even if the hives contain plenty of honey, he refrains from taking more than is necessary. The reason is quite simple.

“I do not want to put too much strain on the bees, as they work at full capacity to replenish the honey once we harvest it. If this cycle repeats too often, they eventually become exhausted. As their movements slow down, they can’t perform at their best. Humans become less productive when they overwork. It’s the same for bees. By keeping the harvest period short, we do get less honey, but in return, green honey is produced in a sustainable way—allowing us to care for the bees while delivering delicious honey.”

The honey used in green honey comes from the nectar of various flowers, including nanohana, wisteria, and acacia. Around the hives, bee-friendly plants like lavender and hairy vetch have also been planted, ensuring that flowers continue to bloom throughout the harvesting period. Because the bees carefully choose which nectar to collect, the flavor and aroma subtly shift depending on the season, creating a unique character that reflects the passage of time.

Hase describes this unique characteristic of honey as comparable to the terroir in the world of wine. Originally a French word meaning “land,” terroir later came to refer to the distinct qualities that emerge in wine due to the climate, nature, and soil of the region where the grapes are grown.

With reports circulating about honey mixed with starch syrup and sweeteners being sold on the market, green honey is known for its ability to preserve the purity of honey as much as possible in its harvested state. Since the honey is aged inside the hive, excess moisture evaporates, resulting in a natural smooth texture and rich sweetness. To maintain its natural qualities, filtration is minimized and no heat treatment is applied. As Hase puts it, “Honey is a raw food.” The fact that green honey crystallizes easily in cold temperatures is simply one of the natural characteristics of pure honey.

As part of his beekeeping activities, Hase also hosts workshops on beeswax making. Moving forward, he aims to focus more on sharing the beauty of a world where nature thrives and bees live in harmony.

“I think most consumers buy honey without paying much attention to its origin or producer. But as a beekeeper, I want people to experience the best quality honey possible. That said, making informed purchases requires the right knowledge. Providing accurate information is part of our responsibility as beekeepers. Many of my fellow beekeepers tend to be quite reserved, but those who can articulate their knowledge are often highly valued. By working together with others in the industry, I hope to raise awareness and contribute to the overall growth of the beekeeping community.”

Crafted by both bees and human hands, green honey is a flavor unique to this land. It can be drizzled over dairy products like yogurt and cheese or paired with grapefruit. There are countless ways to enjoy it, but first, taste a spoonful and savor the essence of the satoyama landscape.