We provide premium Japanese short grain rice and sake rice

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Koshihikari Hinohikari Kinuhikari Yamadanishiki

ABOUT SANYO HOMARE RICE

About us:

We exist to offer premium but affordable short grain rice and sakamai (sake-rice) to the national and global markets, while maintaining a high standard of product quality.

Due to the fact that the entire production process (from growing & harvesting, milling & packaging, to distribution) is done within our facilities, we are able to provide our rice at low costs.

We can provide you with polished rice (seimai) and/or unpolished rice (genmai).

Located in the Hyogo prefecture, the Miki region is considered to have the perfect climatic and geographic conditions for rice and sakamai harvest.

Fore such reasons, our Sanyo Homare rice are ranked top class in the nation.

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Our Facilities And The Growing Process:

Our Facilities

With our 50 acres of uniquely cultivated rice fields and newly equipped facilities and machinery, we are able to grow and harvest our Sanyo Homare short grain rice (Koshihikari, Hinohikari and Kinuhikari) and our sake rice (Yamadanishiki) under the best conditons any farm can provide.

Our facilities include the following;

Combines, Rice Transplanters, and other Millers
Grain Dryers
Rice Millers
Rice Hullers
Rice Color Sorters
Short term and long-term storage warehouses


The Growing Process

Our rice is manufactured in the highest standards and we take the utmost care for quality control testing during each stage of production and upon completion.

Process:

April
Step1. Seeding
After screening our seeds, they are soaked, planted in soil and covered in vinyl greenhouse domes. This is left in the sun until the seeds bud.

May
Step 2. Field Preparation
Using GPS and laser-guided grading equipment, our fields are leveled and flooded. After a day or two, the field is plowed so the water sinks in.

June
Step 3. Planting
We transport the budded seeds to the fields and plant them using our rice transplanters.

June is the busiest month for rice growers. Planting must be done with the upmost care. Although machines do a big part of this process, there are still many parts of the field that is needed to be done the old fashioned way, by hand.

July - August
Step 4. Growing Period
Rice grows rapidly, reaching a height of 90cm or so. During this hot and humid period, we need to maintain a consistent depth of water while keeping the fields clean by mowing weeds and keeping the insects away.

September - October
Step 5. Harvesting
In autumn, when our rice paddies turns into a beautiful golden color, we drain the fields. Once its dry, it is time to harvest.
We use our state of the art combines to harvest our rice.

Step 6. Drying Process (Moisture Removal)
Once we harvest our rice, it is taken to remove moisture to preserve the quality of the grains.

Step 7. Pre-Cleaning
Undesired foreign objects such as stones and soil are removed by a destoner.

Step 8. Cleaning/Hulling
After Pre-Cleaning, rice hullers are used to separate the hull layers. When this process is done, the product is called “brown rice” and is ready for the next step.

Step 9. Color Sorting
Dark and defective grains (broken rice) are removed using color sorting machines. Our computerized color sorters check and sort out each and every grain.

After this step, our brown rice is not polished right away but is kept in our air conditioned storage warehouses where the temperature is kept at optimal conditions.

We do not polish our rice (step 10) until right before the rice is delivered to our customers. This is what differs us to that of other farms where rice is usually stored after it is polished.

Step 10. Milling and Polishing
Our millers removes the bran layers of each grain making it “white rice”. Once this is done, the white rice if polished further by passing it through a series of rollers.

Step 11. Color Sorting
Rice is usually packed and sent off after it is polished, but we have our rice color sorted one last time to sort out, if any, broken rice.

Step 12. Inspection and tasting
Before we pack and send out our rice, our certified Japan Grain Inspection Association Rice Sommelier staff do a final inspection and tasting test.

Step 13. Packaging
Our rice is packaged and shipped out to our valued customers.

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Our Brands:

Our Sanyo Homare brands are as follows;

Koshihikari
Hinohikari
Kinuhikari
Yamadanishiki (brewer's rice, otherwise known as sake-rice)

[Koshihikari]
Koshihikari is considered the most premium Japanese short-grain rice due to it's sweet taste and slight stickiness.

Although it is a little bit more pricey than other brands, Koshihikari accounts for almost 40% of total rice production in Japan.

Our Hyogo Koshihikari rice is ranked “Toku-A” (highest rank) side by side to that harvested in the Niigata Regions (the birthplace of koshihikari).

[Hinohikari & Kinuhikari]
Hinohikari and Kinuhikari are also high-end, short-grain rice, and is a cross-breed of Koshihikari and other rice brands. Both brands have won various awards and is recently gaining its popularity in Japan.

Quality water, sunshine and four distinct seasons are a must to grow and harvest these brands.

Slightly less sticky than the Koshihikari, these 2 brands are commonly used for dishes such as fried rice, curry rice, and other dishes that are a mixture of rice and other ingredients.

Like our Koshihikari, our Hinohikari and Kinuhikari are ranked top class by the Japan Grain Inspection Association.

[Yamada Nishiki]
There are many brands of sakamai (sake rice) but by far, Yamada Nishiki is widely considered the best of them all.

Although the Yamada Nishiki is grown in various regions in Japan, the Hyogo prefecture is not only the origin but is also where it grows best.

Most well-known premium Japanese sake, if not all, are made with this sake rice.

Not all rice growers are able to grow Yamada Nishiki. There are many aspects and inspections one needs to pass to be able to cultivate the rice. With our facilities and geographic advantage, we are one of the few farms able to.

Our sakamai,Yamada Nishiki, is ranked “Toku-Jo” (top special class) which is the highest rank.

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RICE (TASTE) ANALYSIS

ANALYSIS BY THE JAPANESE RICE INDUSTRY

Our Sanyo Homare is analysed by the Japanese rice industry. A panel of specialists analyses the rice for its appearance, aroma, flavor, stickiness, hardness, etc. and as you can see, our rice is ranked very high by Japanese standards.

*Pink area is considered to be rich in flavor.

Amylose
  • The percentage of amylose in starch.
  • Lower the percentage, the more rich in flavor.
Protein
  • The percentage of protein in rice.
  • Lower the percentage, the more rich in flavor.
Moisture
  • The percentage of moisture in rice.
Fat Acidity
  • The higher the percentage the higher the oxidity. Medium is considered to be best.
Flavor Analysis
  • Higher the percentage, the more rich in flavor.

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COMPANY PROFILE

Company Name Sanyo Amnak Co., Ltd.
Established July 1, 1973 (Incorporated June 6, 1984)
Capital 42 million JPY
Location 605-1, Okiharu Bessho-Cho, Miki Hyogo 673-0442 Japan
Tel 81-794-82-7377
Fax 81-794-82-7366
EMail naohiro.fujita@amnak.co.jp
Company Website (Japanese) http://www.amnak.co.jp/
Executives Board Chairman: Akira Fujita
President: Masaya Fujita
Executive Vice President: Naohiro Fujita
Business Description
(Agriculture Department)
Grow, harvest, process and distribution of rice and sakamai (brewer’s rice).
Distribution of Fertilizers.
Buy-Sell of second hand agricultural machinery.

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CONTACT

Are you looking to import premium Japanese Rice and/or Sake Rice?

We supply the below;

  • Koshihikari Rice
  • Hinohikari Rice
  • Kinuhikari Rice
  • Yamadanishiki (sake rice)

Please contact the below for our latest price(s).

Sanyo Amnak Co., Ltd.
Email. naohiro.fujita@amnak.co.jp
Tel. 81-78-251-1022
Fax. 81-78-862-3941

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