Makoto-Ya Singapore

Japan-imported, Locally-milled

Our Network

We harvest and grow our own rice from the fields in Akita, Japan. These individual grains are then imported to Singapore and milled only upon orders, ensuring the highest of quality for our customers.

We have four different grades of Japanese rice available – Akita Komachi, Niigata Koshi Hikari, Yume Obako, and Tsuya Hime – all grown and delivered by Makoto-Ya, from farm to table.

Yume Obako Rice

Created by developing varieties of Akita Komachi and Hitomebore rice. It has a light sweetness with a chewy and sticky texture. Suitable for Sushi or Donburi.

Akita Komachi Rice

Fragrant with a delicate and beautiful tenacity. Great freshly cooked, but also does not lose its deliciousness when cooled. Recommended for lunch boxes and rice balls.

Niigata Koshi Hikari Rice

It has a strong sticky texture with high aroma and deep umami flavor. It goes well with dishes with strong flavor such as Hamburg steak, Pork Cutlets, etc.

Haenuki Rice

A soft, robust, versatile rice grain for all occasions. It is adapted to the cooler climate of Yamagata prefecture so that it can be grown into a firmer rice grain that maintains its sticky, glutinous texture. 

Yume Obako Rice

Akita Komachi Rice

Niigata Koshi Hikari Rice

Haenuki Rice

Created by developing varieties of Akita Komachi and Hitomebore rice. It has a light sweetness with a chewy and sticky texture. Suitable for Sushi or Donburi.

Fragrant with a delicate and beautiful tenacity. Great freshly cooked, but also does not lose its deliciousness when cooled. Recommended for lunch boxes and rice balls.

It has a strong sticky texture with high aroma and deep umami flavor. It goes well with dishes with strong flavor such as Hamburg steak, Pork Cutlets, etc.

A soft, robust, versatile rice grain for all occasions. It is adapted to the cooler climate of Yamagata prefecture so that it can be grown into a firmer rice grain that maintains its sticky, glutinous texture. 

ensuring quality

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Akita Rice Fields

The Akita Prefecture, with its ideal location and weather, is known across Japan to produce the country’s best rice. Each grain of rice comes from the over 20.6 hectares of rice fields Makoto-Ya has in the region.

our milling process

We carry out our rice milling process in four steps, with careful supervision and hygiene assurance in each step to ensure quality is not compromised.

Our employees perform these steps whilst donning Personal Protective Equipment such as hair nets, gloves, shoe covers and disposable gowns, as well as entering air shower rooms to remove all residual particles.

Dehusking

Polishing

Filtering and Screening

Packing

Step 1: Dehusking

The unprocessed brown rice is dehusked, resulting in a complete separation of the rice husk and rice grains.

Step 2: Polishing

The rice grains are put through the polishing machine, and is polished down to a certain ratio, retaining its sweet taste and aroma.

Step 3: Filtering and Screening

The polished rice is then put through a colour filtering machine multiple times, where each individual grain of rice is screened to ensure its quality – rice grains which are not 100% cleanly-polished will be disposed of.

Step 4: Packing

The polished grains are securely sealed in packages to preserve the freshness and quality of the rice, ensuring the highest quality of rice for our customers.

Come join us at FHA 2024 from 23 April 2024!

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