Toyama Koshihikari
Naturally Dried, Specially Cultivated Koshihikari from Nyuzen, Toyama
Toyama Koshihikari is a carefully produced premium Koshihikari grown in Nyuzen Town, Toyama Prefecture, by the agricultural producer Yoneyama Nosan Co., Ltd. Located on the fertile Kurobe River alluvial fan, with views toward Toyama Bay, this rice is shaped by abundant snowmelt water, mineral-rich soil, and a commitment to low-impact farming and traditional post-harvest handling.
Rather than maximizing yield or speed, this producer focuses on restraint, patience, and transparency, resulting in rice with gentle sweetness, deep umami, and a notably soft, moist texture.
Why Toyama Koshihikari Is Special
🌾 Kurobe River Alluvial Fan Terroir
Nyuzen Town sits on one of Japan’s most celebrated agricultural landscapes:
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Deep, mineral-rich soils formed by the Kurobe River
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Clean alpine groundwater fed by snowmelt
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Sea breezes from Toyama Bay that help stabilize grain development
These conditions support Koshihikari with clarity of flavor and excellent balance.
🌱 Specially Cultivated Rice (Tokubetsu Saibai)
This Koshihikari is certified as Specially Cultivated Rice, meaning:
The result is a clean, calm flavor profile that allows the natural sweetness and texture of the rice to stand out without harshness.
🌬️ Natural Air Drying (DAG Method)
Instead of conventional high-heat mechanical drying, the harvested rice is dried slowly using natural air at near-ambient temperatures.
This method:
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Prevents stress cracking of grains
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Preserves internal moisture
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Protects sweetness and stickiness
The finished rice cooks soft, plump, and evenly, with a moist, refined mouthfeel that reflects careful post-harvest handling.
Taste & Texture Profile
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Gentle, rounded sweetness
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Soft yet cohesive texture
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Natural stickiness without heaviness
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Subtle, elegant aroma
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Moist, comforting mouthfeel
Toyama Koshihikari favors smoothness and balance over intensity, making it easy to enjoy day after day.
Ideal Uses
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Plain steamed rice
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Traditional Japanese meals
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Onigiri and home-style bento
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Simple dishes where rice plays a central role
Its moisture retention and softness are especially appreciated when eaten warm or slightly cooled.
Regional Context
Toyama Prefecture’s Koshihikari returned to Special A (TokA) status in the national rice taste rankings in 2024, reaffirming the region’s quiet reputation for quality. Toyama Koshihikari exemplifies this standard through methodical cultivation and careful drying, rather than marketing claims.
Our Commitment to Trust
We offer Toyama Koshihikari because it represents what premium rice should be:
This is Koshihikari with a place, a method, and a producer behind it.
If you value gentle sweetness, natural moisture, and rice made with time rather than force, Toyama Koshihikari is an excellent choice.
Clean land. Slow drying. Honest flavor.
