This Sunday we’re unveiling the first edition in our KOME series featuring Koshihikari rice in collaboration with the rice factory! Taste this brand-new limited release, and enjoy the perfect pairing of yaki onigiri and kasujiru made with the same rice as the sake. Let’s enjoy some cozy jazz by the Niwa Duo together while we learn more about Koshihikari and our friends at the rice factory!

Kome means rice, the core ingredient of sake. Here at KSW, we make our sake with Calrose rice, a hybrid of a sake rice brought over by the first Japanese immigrants and an American native long grain rice. Koshihikari is the most loved rice for eating in Japan, born in Niigata prefecture. Today, Koshihikari is the most grown rice variety and still very popular in Niigata. Our Koshihikari rice was milled by our friends at The Rice Factory in Scarsdale, NY, then brewed in a smaller batch at Kato Sake Works. Our brewer, Maxine, has family in Niigata; her mom grew up there and now (believe it or not!) works at The Rice Factory. Maybe you can see why we chose Koshihikari as the first of this rice series?