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Koshihikari rice comes from the Koshi region of Japan. “Koshikihari” literally means “Light of Koshi.” It is named such because of its smoothness and translucence.
It is known for its sweet and subtle flavor, tender texture, and glossy appearance when cooked.Koshihikari rice is prized for its quality and is often used in Japanese dishes like sushi, onigiri, and rice bowls.As the finest representative of Japanese rice, Koshihikari has been grown successfully in the heart of the Sacramento Valley, California. This luxurious rice is used exclusively by Kagayaki.

Hand-transplanting is the traditional Japanese method of farming Koshihikari. Kagayaki is produced by mimicking this planting method by drill-seeding the koshi seed into a well tilled seedbed.
Seeds are injected to the seedbed at an exact depth and planted with GPS technology. Drill-seeding allows for better growth in a more sustainable manner.

KAGAYAKI farmers harvest the rice under the ideal humidity to ensure high and consistent quality.  Then they bring the crops to the contracted warehouses for controlled drying and storage.

The innovative Kapika rice milling process is also adopted in the production of Kagayaki. It allows rice grains to polish each other without the use of water or brushes as in traditionally milled rice. In comparison with other rice sold on the market, Kapika-processed rice is more polished and better in taste and texture. As a result, Kagayaki only needs light rinsing before cooking.