Koji and Emi grow a new variety of rice called “ten no tsubu,” which Fukushima Prefecture spent 15 years to develop. Thanks to the environment in the Fukushima Basin and water, the couple cultivates a uniformly-sized rice with a gentle sweetness and chewy resistance, and uses a reduced amount of agricultural chemicals. The farm is a pioneer in food safety and is an early recipient of the Global G.A.P. Certificate. They aim to become a large-scale farm that supports local industries.

2009年に祖父の跡を継ぐため、夫妻共にサラリーマンから米農家に。福島県が15年かけて開発したコメの新品種「天のつぶ」を生産。優しい甘みと食べ応えのある食感、粒ぞろいの良い減農薬米を作る。安全安心の国際的な保証基準「グローバルGAP」の取得にもいち早く取り組む。福島市最大規模の田んぼを管理し、地域産業を支えられる大規模農家を目指し、東北復興を献身的に進めている。