Discerning Rice Selection

Rather than limiting ourselves to well-known production areas, we seek out regions—even communities and producers—whose rice quality remains stable even in the face of climate change and extreme weather. We purchase only rice that meets Gihey’s uncompromising standards.

Unlike typical rice wholesalers, who rely primarily on well-known regions and brand reputation, and select rice based solely on component analysis using taste analyzers, Hachidaime Gihey uses a proprietary taste database cultivated for 25 years to discover exceptional rice-growing areas beyond conventional labels. Eight certified Five-Star Rice Meisters—including our eighth-generation head, Hashimoto Gihey—evaluate rice through hands-on tasting to ensure only the best-flavored rice is sourced.

We also engage in cultivation contracts only with producers in regions where rice flavor remains stable year after year, even under changing climate conditions. These partnerships include annual feedback on taste, enabling growers to refine their crops to our desired standards.

In addition, we operate under strict criteria—such as grain size (using a rice grader setting of 1.9mm or higher, depending on variety), minimal pesticide use verified through cultivation records, and storage conditions requiring post-harvest rice to be kept below 15℃

Proprietary Rice Milling Technology

To bring out 100% of the rice’s inherent flavor, we use a low-temperature milling method that minimizes stress on each grain—a process that is less efficient, but ideal for preserving natural taste.

While most rice is milled industrially with efficiency and appearance in mind—favoring white, polished grains over flavor—Hachidaime Gihey takes a different path. Our rice artisans spend over ten times more time and effort adjusting each milling process manually to achieve low-stress milling that brings out the true taste of the grain.

Artisan Precision: Analog Adjustments

Three times a year, our rice craftsmen check and adjust pressure, flow rate, and other milling parameters to accommodate seasonal temperature shifts and storage conditions. When milling temperatures exceed 35℃, sweetness diminishes significantly. Yet most commercial mills lack climate control, often pushing rice temperatures above 40℃ during processing.

At Hachidaime Gihey, our milling environment is kept at a stable 20℃ year-round, supporting our proprietary method known as Bihada Milling® (our “Beautiful Skin” low-temperature low-speed polishing method). This ensures the rice is milled at or below 30℃ in winter and 34℃ in summer, while achieving a whiteness index of +18 (±1). This protects the grain’s moisture barrier, resulting in a smooth texture, pleasant mouthfeel, and heightened sweetness.

Deeply Refined Blending Expertise

By blending rice in 1% increments, we craft complex flavor profiles and sweetness that are unattainable with single-origin varieties—offering blends that not only enhance the rice itself, but also elevate any dish they are part of.

Conventional rice blending is often used to lower costs, resulting in diluted flavor. In contrast, our approach is multiplicative rather than subtractive—like blending Uji tea or dashi, which bring together distinct ingredients to achieve depth and harmony, our method blends rice varieties to enhance each grain’s character and amplify their combined flavor.

Based on over 1,000 taste tests annually, our seasonal blends are carefully crafted three times a year using a proprietary database. By fine-tuning the balance of rice varieties in 1% increments, we pursue layered sweetness and depth of flavor to achieve the ideal taste.

Our custom blends are trusted by top-tier chefs, from Michelin-starred restaurants to international airlines’ first-class cabins, as well as major restaurant chains and institutional food service providers. Each blend is tailored to the unique needs of professionals seeking perfection.