We use only Japan's finest rice, Niigata Prefecture's Koshi-hikari variety, and Yukiguni water. Yukiguni water has met the Ministry of Health and Welfare's standards for particularly high quality drinking water. These are combined with our own cutting-edge production methods and expertise to manufacture our rice products. Sterilized packaging, for example, not only makes long-term storage at room temperature possible, but the products can also be easily heated in a microwave oven, and it offers the customer ease of purchase and storage.

This delicious rice can be cooked without washing, as it has been polished using a "bran grind" method, where rice bran is used to remove the layer of bran on the surface of polished white rice.

The snowfall that accumulates along the Tanigawa mountain range is naturally filtered by deep layers of the earth and eventually it flows down to Niigata Prefecture's Uonuma district. This fresh water is used in the production of a well-known local sake and to help produce the Uonuma Koshi-hikari variety of rice that is the most famous in Japan. It is soft water with a hardness factor of 24. Water from Echigo, which has been naturally refined in the above fashion, is drawn up from deep beneath the earth and put in PET bottles. All our sources of water meet the Ministry of Health and Welfare's standards for high quality drinking water.

The most important thing about the ingredients that are combined with rice to produce sushi is the freshness of the fish and other items. By applying strict standards when selecting our ingredients around the world, and by using our "single frozen" manufacturing method to process them at local factories, we are able to consistently deliver to our customers sushi ingredients whose freshness is maintained in the best condition.