Rice (non-glutinous)
Akitakomachi R
A new line of Akitakomachi that takes up almost no cadmium. Akita Prefecture switched its production to it from the 2025 crop, and it eats exactly like the Akitakomachi before it.
- Coming soon
- Grown in Akita
Coming soon on Amazon and Rakuten.
Price includes tax. Delivery is charged separately, by destination and bag size.
Open the PDF- Classification
- Rice (non-glutinous)
Verify Your Batch
Every bag carries a lot number. Type it in and you can see where it was made, what the laboratory measured in it, and when it left our yard.
- Made in Yokoshibahikari, ChibaFermented and bagged at our own yard since 2001.
- Every lot laboratory-testedNitrogen, phosphorus and potash measured before it ships.
- Trace any bag by its lot numberThe QR code on the bag opens that lot's own record.
- Shipped from our own yardPacked and dispatched by the people who made it.
The record
What is in it
- Classification
- Rice (non-glutinous)
- Made at
- Akita Prefecture
What it's for
Bento, onigiri, sushi and Japanese cooking generally. It stays soft when cold and holds the shape of the grain, which is why it is the standard choice for food eaten cool.
When to apply
The new crop comes in autumn; we are arranging supply through the year.
Handling and storage
Keep it sealed, out of sunlight and away from heat and damp. Milled rice loses its flavour with time, so use it while it is fresh.
About Sanwa products
Why growers choose it
- 01
Good cold. It holds moisture, so it stays soft and full in a bento or an onigiri rather than drying and hardening.
- 02
Bred to take up almost no cadmium. A natural gene variation blocks uptake of the metal from the soil, which makes overseas limits far easier to meet.
- 03
Koshihikari sweetness with a firmer bite. The grain keeps its outline and does not collapse in delicate cooking.
Before you order
Questions growers ask
Does it taste different from ordinary Akitakomachi?
No. Resistance ratings, heading date and plant type are identical, yield is 98% of the standard variety and grain quality scores marginally better. What differs is the cadmium uptake.
Why is it good cold?
It holds its moisture. Where many varieties harden and dry as they cool, Akitakomachi stays soft and plump — which is why it has long been the choice for bento, onigiri and sushi.
What is the "Special A" rank?
The top grade in the Japan Grain Inspection Association's annual taste ranking. Akita's Akitakomachi has earned it repeatedly. The ranking is awarded by region and crop year.
Can it be exported?
Its low cadmium uptake makes overseas limits far easier to meet. Whether a shipment can go depends on the destination's rules and paperwork — talk to us about trade and export.
Why is Akita known for rice?
Fertile soil, clear mountain water, and a cool climate with a wide gap between day and night temperatures — the conditions rice wants.
When can I buy it?
We are preparing to carry it. Sizes and prices will appear on this page as soon as they are set — write to us if you need it sooner.
