Our unique process

Our unique process

We have been growing farm products with our miso, which has been undergoing fermentation for more than 60 years in our farmhouse. It is the miso fungus that makes our farm products delicious.


We make our farm products with unrefined sake and soy sauce.

We make our farm products with unrefined sake and soy sauce.

Delicious farm products are the result of good soil. We value soil-making and maintain the highest standard when making organic soil even down to the most minute details like mixing rice straws into our soil.

Microorganisms are essential for good soil. We use the miso fungus that has been undergoing fermentation for more than 60 years in the miso room of our farmhouse. With the help of a local soy sauce manufacturer, we have developed a special organic fertilizer containing unrefined sake and soy sauce made from the local probiotics.
We make our farm products by using malted rice, yeast and lactic bacterium found in the local area.



Our Hinorikari rice is suitable for your lunchbox

Our Hinorikari rice is suitable for your lunchbox

Our, Hinorikari rice tastes delicious hot or cold. We grow our Hinorikari rice utilizing every aspect of the land and we oversee every process of making rice such as selecting and drying rice. Our rice is transparent. It rarely becomes bleached as can often happen due to high temperatures.

Our Hinorikari rice is suitable for your lunchbox. Even if you adjust the amount of water and make the rice either softer or harder, the taste doesn't lose its overall flavor. The rice will still retain it's stickiness and won't become soggy, even when making *Donburi or *Takikomigohan. Since children in Japanese usually don't like soggy rice, our rice is highly sought-after by many families with small children.

*Donburi — a bowl of cooked rice with some other food served on top of it.
*Takikomigohan — a Japanese rice dish season with dashi ( broth or fish stock) and soy sauce along with mushrooms, vegetables, meat, or fish.



Rice for sake- Jugemu

Rice for sake- Jugemu

We make our own brand of rice for making sake called Jugemu utilizing our rice-making skills. We make this rice for Menoshuzo, the sake brewery company that brews *Junmai Ginjo Sake called "Kuninokotobuki."

Jugemu is a type of hybrid rice for making sake made from two different kinds of rice: Yamadanishiki and Yumeikkon, which was developed by Fukuoka Prefecture.

We would like to recommend Kuninokotobuki (*Junmai Ginjo Sake ) featuring a rich flavor and scent, not only for local sake lovers, but also for many other people.

You can purchase Kuninokotobuki (*Junmai Ginjo Sake ) from here.

*Junmai Ginjo Sake" — a type of Japanese sake brewed with only water, malted rice, and rice. This sake uses higher polished rice only (Rice polishing ratio: below 60%).



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