米善
Sai no Kizuna 20kg
Soft, chewy, and beautifully balanced.
Makes today's dishes taste even better.
As it cooks, a soft, plump aroma rises with the steam. Every grain has real bounce, releasing chewy sweetness and savory depth the more you chew. Because the grains stand firm, it holds its own against flavorful dishes — karaage, ginger pork, fried foods, simmered dishes, and eggs — pulling the meal together in the mouth. It stays soft even when cool, so onigiri and bento keep their plumpness and sweetness.
Bred to withstand Saitama's fierce summers — born in Saitama and grown only within the prefecture. Rarely found outside Saitama, this is true Kawagoe rice, bringing strength and gentle harmony to the family table.
Perfect for
Onigiri, meat dishes, karaage, simmered dishes, donburi, bento
Use a standard to slightly reduced amount of water. The grains stand firm and the chewy texture comes forward.
$109.00/mo
Tax and nationwide shipping included（Okinawa only: shipping surcharge +¥660 (+¥610 for 3kg), paid by the customer）
Annual $1203.00/yr (one month free)
Subscriptions are the best value. Choose monthly or every-other-month delivery, and never run out of freshly milled rice.
Your first delivery will be milled & shipped on October 3, 2026 (orders placed by the 25th ship on the 1st of the following month).
Charged on: ¥0 today (card registration only). Your first charge is on the first shipping day (October 3, 2026). Delivered on: shipped October 3, 2026 This is a pre-order of the 2026 harvest — reservations are shipped first, in order.
Product facts
- Variety
- Sai no Kizuna
- Quantity
- 20kg
- Price
- $109.00/mo（Tax and nationwide shipping included）
- Delivery
- Your first delivery is milled and shipped on October 3, 2026 After that, we mill and ship on the 1st of every month (every 2 months on the bimonthly plan)
- Charged on
- ¥0 today (card registration only) Your first charge is on the first shipping day (October 3, 2026)
- Packaging
- 4 × 5kg bags (portioned so opened rice stays fresh longer)
- Origin
- Kawagoe, Saitama, Japan
- Harvest year
- 2026 (Reiwa 8) — pre-order open
- Milling
- Milled after you order (milling date printed on every shipment)
Okinawa only: shipping surcharge +¥660 (+¥610 for 3kg), paid by the customer
About this rice
- ・Milled fresh after you order, shipped right away
- ・Variety, origin, harvest year, and milling date clearly labeled
- ・Every step of cultivation is shared on Instagram（@soa_komeyoshi_kawagoe）
Your best bowl, every day.
How to cook it well
Simple steps for your home rice cooker to get the most out of freshly milled rice.
- 1. Discard the first water quicklyRice absorbs the very first water it touches. Pour in plenty of water, give it one quick stir, and drain right away so the grains never soak in cloudy water.
- 2. Wash gently, rinse three timesIn a bowl, gently squeeze and release the rice about 40 times — scrubbing breaks the grains. Change the water and rinse three times, then drain well.
- 3. Soak 60 minutes in the fridgeCover the rice with water and let it soak in the refrigerator for about an hour. Slow, cold soaking plumps every grain. Short on time? 30 minutes at room temperature works too.
- 4. Use the quick-cook settingWell-soaked rice cooks beautifully on the quick setting. Use standard or slightly less water — freshly milled rice holds more moisture, so a little less keeps the grains distinct.
- 5. Fluff immediatelyOpen the lid as soon as it finishes. Turn the rice over from the bottom with a paddle, folding in air without crushing the grains, so excess moisture escapes and each grain shines.
Keep warm-mode short. Spread leftover rice thinly in plastic wrap while hot and freeze. Store uncooked rice sealed in a cool, dark place — the vegetable drawer of your fridge in summer.
Komeyoshi mills each order fresh and prints the milling date on the bag. The newest rice, cooked the best way.
Frequently asked questions
- Should I choose Sainokizuna or Koshihikari?
- If you often eat rice alongside dishes, choose the chewy, balanced Sainokizuna. If you want to savor the gloss and sweetness of the rice itself, choose Koshihikari. Undecided? The Two-Variety Course delivers both, alternating each month.
- What dishes does it go with?
- Sainokizuna pairs well with onigiri, bento, meat dishes, fried foods, and donburi — flavorful sides. Koshihikari lifts dishes where the rice is the star, like grilled fish, eggs, Japanese set meals, and sushi.
- Any tips for cooking it well?
- Discard the first water quickly, wash by gently squeezing and releasing the grains, and rinse three times. Soak for about 60 minutes in the fridge, use standard or slightly less water, and the quick-cook setting is fine. Fluff from the bottom as soon as it finishes so the grains stand and shine.
- When is the rice milled, and how fresh is it?
- We store it as brown rice at low temperature and mill only after you order. The milling date is printed on every shipment, so you enjoy the aroma of freshly milled rice.
- Is shipping charged separately?
- Nationwide shipping is included in the price. Only deliveries to Okinawa add a surcharge (+¥660 for 10/15kg, +¥610 for 3kg).
- Where is it from, and which varieties and crop year?
- Grown in Kawagoe, Saitama. Sainokizuna (Saitama-bred, grown only within the prefecture) and the classic Koshihikari. Crop year: Reiwa 8 (2026).
- Can I cancel the subscription?
- You can cancel, skip, or change frequency anytime online from My Page. There is no minimum number of deliveries and no cancellation fee. Annual plans automatically refund any undelivered portion.
- Do you ship internationally?
- We currently ship within Japan only. You can browse in English and pay in USD — for example, to send fresh-milled rice to family or friends living in Japan. We will announce international shipping on Instagram (@soa_komeyoshi_kawagoe) when it becomes available.