Known for its glossy texture, gentle sweetness, and delicate aroma, Uonuma Koshihikari is considered one of Japan’s most celebrated rice varieties.

This rice from Komagata Farm was grown with reduced pesticide practices in the renowned rice-growing region of Minami-Uonuma, reflecting a careful balance between nature, craftsmanship, and flavor.

This limited harvest has already sold out in Japan and is now available in limited quantities through BA_SHO.

Komagata Farm: Rice Cultivated in Harmony with Snow, Soil, and Tradition

Minami-Uonuma—one of the snowiest regions in the world—is also renowned for producing some of Japan’s finest rice. Surrounded by towering mountains, this region experiences dramatic temperature differences between day and night. Rice grown here is nourished by mineral-rich snowmelt, resulting in grains with a refined aroma, natural sweetness, and exceptional flavor.

The Komagata family has been cultivating rice in this region since 1777. As the 10th-generation rice farmer, Hironobu Komagata carries forward more than 240 years of knowledge and tradition passed down since the Edo period.

At the same time, he continues to refine his own approach to cultivation, focusing on soil health through the use of homemade “bokashi” fertilizer and practicing pesticide-free and chemical fertilizer-free cultivation throughout the growing season.

Minami-Uonuma: One of Japan’s Most Celebrated Rice Regions

Minami-Uonuma, located in Niigata Prefecture, is widely recognized for producing premium Koshihikari rice, receiving Japan’s highest “Special A” rating.

Although the Uonuma region is often referred to as a single area, it is actually divided into three distinct regions—Kita-Uonuma (north), Naka-Uonuma (middle), and Minami-Uonuma (south) —each with unique water and soil conditions. Among these, rice grown in Minami-Uonuma is highly regarded for its rich aroma, pronounced sweetness, and firm texture, making it particularly delicious.

Komagata Farm’s rice fields are located in a mountainous area surrounded by the Echigo Three Mountains – Mt. Echigo-Komagatake, Mt. Nakanodake, and sacred Mt. Hakkai. This location creates a significant temperature difference between day and night. The rice is grown using mineral-rich meltwater from the Uono River, resulting in delicious rice with a distinctive, refined aroma and sweetness.

Commitment to Healthy Soil

In pursuit of flavor, as well as for the health and safety of the land that has nourished the family for generations, Komagata Farm is committed to nurturing the soil in the healthiest way possible.

In recent years, the farm has been using homemade “bokashi” fertilizer which is rich in amino acids. This fertilizer is made by fermenting rice bran —a byproduct of its own in-house rice milling process —along with carefully selected organic materials such as fish meal, crab shells, and seaweed, and inoculated with EM bacteria (Effective Microorganisms). The mixture is then aged for over a year. When applied to the fields, this nutrient-rich bokashi stimulates microbial activity, increases soil biodiversity, and improves the root environment. As a result, rice plants are able to absorb nitrogen and minerals more efficiently, allowing them to grow steadily with less stress, and develop a fuller flavor.

By drawing out the soil’s natural vitality, this method creates a healthy growing environment where rice plants become more resilient to pests and disease, enabling cultivation practices that require no pesticides during the rice growing season or, at most, a single application of herbicide, and free of chemical fertilizers. 

Farming for Future Generations

Komagata Farm’s approach reflects a deep respect for both tradition and the future. Each generation has worked to improve the land, creating an environment that the next generation will be proud to inherit and inspired to continue cultivating.

Enjoy Komagata’s exquisite, carefully cultivated rice, richly nourished by the history and bounty of the Minami-Uonuma region.