岐阜/Gifu | SKU: A-248654-6

Gifu Inochi no ichi Japan Organic -無農薬岐阜いのちの壱- 2025 Crop

$38⁹⁹

Weight

Milling rate

Description

Inochi no Ichi (いのちの壱)

Premium rice from Hida with grain size, sweetness, and presence

Inochi no Ichi is a rare rice variety from Gifu Prefecture, discovered in 2000. The grains are about 1.5 times larger than Koshihikari—you can actually see and feel the difference. When cooked, they turn translucent and glossy, with a sweetness that really spreads across your palate.

We source ours from Hida in Gifu prefecture, where the elevation, cold mountain water, and sharp temperature swings between day and night help the rice grow bigger while keeping its sweetness concentrated. It's a terroir thing—Hida-grown Inochi no Ichi just hits differently.

What to expect:

Big, weighty grains with real texture
Deep, layered sweetness and umami
Sticky but not gummy—elegant balance
Stays flavorful even after it cools down

This rice is used at Shota Omakase, a Michelin-listed sushi spot in Brooklyn. They picked it for its grain structure and how well it holds up with seasoning across a full omakase. That tells you something.

Inochi no Ichi isn't easy to grow, and it wins awards at national rice competitions like the Rice-1 Grand Prix. It's respected by chefs and rice people who care about this stuff.

Best for:

Sushi and shari
Plain steamed rice where the rice is the star
Onigiri with presence
Special meals and gifts

If you want rice with size, sweetness, and performance, this is it.

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Japanese rice is short-grain rice. "Hakumai," Japanese white rice, is milled to remove the rice bran from the brown rice, known as "Genmai".

"Butsuki-mai" is partially milled rice, named after how much of the bran has been removed from the brown rice.

The nutritional value of bran is retained by adjusting the ratio of milled rice:

30% milled rice: 30% of the bran has been removed.
50% milled rice: 50% of the bran has been removed.
70% milled rice: 70% of the bran has been removed.

How to Cook White Rice & Partially Milled Rice

Instructions:

Measure the rice.
1. Level off the rice in the measuring cup.
2. 1 rice measuring cup = 180ml/150g.
Rinse the rice.
1. Add water to the bowl and pour it out quickly.
2. This removes any dust from the rice's surface and avoids being absorbed.
Wash the rice.
1. Gently wash the rice by stirring by hand with the water drained.
2. Repeat 2-3 times.
3. Drain the water with a strainer.
4. Transfer the rice to a pot.
5. Add water: 180-200 ml per 1 rice measuring cup.
Presoak in water.
1. Soak the rice in water for 30 minutes to allow it to absorb water.
2. Rice will be tender and cooks evenly afterwards.

Cook in a pot:

Put the lid on the pot.
Turn it over medium heat to reach boiling (10-15 minutes)
Once boiled, keep it for 2 minutes.
Then lower the heat, boil for another 3 minutes.
Turn the heat to low and cook for 5-7 minutes.
Turn off the heat.
Steam the rice.
1. Remove it from the stove.
2. Keep the lid on and leave it for 5-10 minutes to steam.
Stir the rice.
1. Carefully open the lid.
2. Dig from the bottom of the pot using a rice scoop.

Cook in a rice cooker:

Transfer the washed rice to the inner pot.
Add water to the measuring line.
Turn it on the "White Rice" mode and start cooking.
Once cooked, carefully open and gently stir.

Japanese brown rice, also known as “Genmai,” is short-grain brown rice.

Brown rice retains the bran and germ intact, making it rich in vitamins, minerals, and fiber. It is less sticky than white rice, has a nutty flavor, and subtle sweetness.

How to Cook Brown Rice and Cooking Tips

Cooking tips and steps:

Rub Gently
1. Rub the brown rice gently while washing.
2. It helps each rice grain absorb water, resulting in softer rice.
3. Change the water and repeat washing for 1-2 minutes.
Soak Longer
1. Soak the rice longer than white rice, at least 2 hours.
2. It allows to soak more moisture and maximize flavor.

Cook in a pot:

Drain the water and remove it to a pot.
Use cold water.
1. Add water: 270 - 300ml per 1 rice measuring cup.
2. Use cold water or water with ice cubes for cooking.
3. The water temperature rises gradually, it allows the rice to absorb moisture at a steady pace.
4. Placing the rice in the refrigerator when presoaking also helps.
Keep the lid on.
1. Keep the lid on, let the steam cook the rice tender.
Start with medium heat to reach boiling (10-15 minutes).
Once boiled, reduce the heat to low.
Cook for 20 minutes on low heat, keeping the lid on.
Turn off the heat.
Remove the pot from the stove and steam for 10 minutes.
Keep the lid on, never open.
Carefully open the lid.
Fluff the rice with a rice scoop.

Cook in a Rice Cooker:

Transfer the washed rice to the pot.
Add water to the measuring line.
Turn on the "Brown Rice" mode and start cooking.
Gently stir the cooked rice.

SHIPPING

Delivery and handling charges for orders are as follows: Delivery Charges / Per Destination

<Updated 7/1/2025>
Starting 7/1/25, orders that do not qualify for free shipping will be charged a calculated shipping fee by weight.

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Free shipping on purchases of $60 or more
For orders under $60, shipping is automatically calculated based on the number of items and their weight.

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Free shipping on purchases of $80 or more
For orders under $80, shipping is automatically calculated based on the number of items and their weight.

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*We do not currently ship to AK and HI
*Gift cards do not apply toward the free shipping total.

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In principle, we do not accept returns or exchanges at the customer's convenience. In the unlikely event that an item is missing, different from the one ordered, or arrives damaged, please contact us within 7 days via our Contact form.

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We're the rice factory

We believe you deserve the highest quality and freshest rice possible.

What Makes Our Rice So Special?

At the rice factory, we carefully select rice produced with no pesticides or low pesticides after thoroughly evaluating its place of origin, taste, aroma, and texture. We also personally visit the growing areas!