Kaifuya's production of rice

The Onomi village where Kaifuya's terraced rice fields lie, is located in the northwest of Sado Island and situated in what is called the "Sotokaifu" area sandwiched between the Sea of Japan and the Osado Mountain Range.
The total area of Kaifuya's terraced rice fields is 4 hectare. Bathing the sea breeze blowing up from the Sea of Japan, Kaifuya produces rice, drawing cold natural water flowing out of the Osado Mountain Range through the pipelines from the stream 6 km above the terraced rice fields. The environment is far from suitable for rice making, but the rice grown with devotion by making the most of the natural environment is smaller in grain size than ordinary Sado rice. It retains a sweet flavor that rice originally has, which makes it unique to this locality.

For the production of rice that can be eaten without fear

Kaifuya is at grips with various undertakings to produce rice that you can eat without fear.

1) Kaifuya is a group of eco-friendly farmers approved by Niigata Prefecture.
An eco-friendly farmer means a farmer whose plans for working on "soil-improving techniques," "techniques for lessening dependence on chimical fertilizer,"and "techniques for lessening dependence on chemical pesticide" have been approved by Niigata Prefecture.
2) Kaifuya produces rice certified by Sado City.
Sado City's system of certification called "Development of the Countryside for Living with Toki (Japanese crested ibises)" is the system of certifying safe and tasteful Sado rice. To put it concletely, the farmers aim to grow rice, reducing the use of chemical fertilizer and pesticide by more than 50% during the growing season.

Kaifuya takes full resposibility for quality control from production to delivery!

The quality control system after harvesting has a great deal to do with the good or bad of rice that is provided to you. By using the "sorter with a light censor,"Kaifuya excludes rice other than the first-grade rice, and prevents alien substances from getting mixed up in the rice. Next, they preserve rice in its unpolished state at a certain fixed temperature in the "low-temperture storage," and thus prevent rice from losing flavor and fragrance due to the open air, moisture and so on. The rice is preserved in this low temperature storage until orders are put in by customers.
Then, after accepting the orders, Kaifuya polishes rice right before the rice is shipped. The rice is finished as high-grade lustrous white rice by getting rid of all of the very few residues such as rice hulls, floating bran and straw wastes, and furthermore have the high-powered turbo fan remove clinging bran.
Kaifuya always aims to provide delicious rice through such a thorough controlling system.