Koshihikari Rice

USDA GAP

Star-K Kosher

GIG Certified Gluten-Free

The Sun Valley Rice Company

Germinated brown rice is created to maximize the customer experience with an innovative, healthy rice product. 

Our sprouting process uses humidity rather than soaking to achieve superior results. The taste and texture of our sprouted products speak for themselves.

Sprouted Short Grain Brown Rice

Conventional (Non-GMO)

The Hitomebore Japanese short-grain rice has a kernel that is smaller and more rounded than that of medium grain rice. With a mild, sweet more noticeable taste, the texture is softer to the palette than that of the larger kernel in medium grain, which tends to be more appreciated once the rice has cooled. In contrast, medium-grain tends to harden slightly, while short-grain remains soft. 
		
As a premium short grain rice, Hitomebore has a reputation as one of the best eating varieties available. It is most commonly used for table rice thanks to its taste and softer texture. More upscale sushi restaurants utilize these short-grain varieties for sushi.

Short Grain Hitomebore Brown Rice

A short grain variety that is grown in California. Mochi, or sweet rice, is a glutinous rice used in traditional Japanese rice cakes, desserts and puddings. This variety is round, opaque, and very soft when cooked.

Calmochi Sweet Brown Rice

The Koshihikari Japanese short-grain rice has a kernel that is smaller and more rounded than that of medium grain rice. With a mild, sweet more noticeable taste, the texture is softer to the palette than that of the larger kernel in medium grain, which tends to be more appreciated once the rice has cooled. In contrast, medium-grain tends to harden slightly, while short-grain remains soft. 
		
As a premium short grain rice, Koshihikari has a reputation as one of the best eating varieties available. It is most commonly used for table rice thanks to its taste and softer texture. More upscale sushi restaurants utilize these short-grain varieties for sushi.

Short Grain Koshihikari Brown Rice

The Akitakomachi Japanese short-grain rice has a kernel that is smaller and more rounded than that of medium grain rice. With a mild, sweet more noticeable taste, the texture is softer to the palette than that of the larger kernel in medium grain, which tends to be more appreciated once the rice has cooled. In contrast, medium-grain tends to harden slightly, while short-grain remains soft. 
		
As a premium short grain rice, Akitakomachi has a reputation as one of the best eating varieties available. It is most commonly used for table rice thanks to its taste and softer texture. More upscale sushi restaurants utilize these short-grain varieties for sushi.

Short Grain Akitakomachi Brown Rice

The Calhikari Japanese short-grain rice has a kernel that is smaller and more rounded than that of medium grain rice. With a mild, sweet more noticeable taste, the texture is softer to the palette than that of the larger kernel in medium grain, which tends to be more appreciated once the rice has cooled. In contrast, medium-grain tends to harden slightly, while short-grain remains soft. 
		
As a premium short grain rice, Calhikari has a reputation as one of the best eating varieties available. It is most commonly used for table rice thanks to its taste and softer texture. More upscale sushi restaurants utilize these short-grain varieties for sushi.

Short Grain Calhikari Brown Rice

Calrose is a Japonica variety, medium grain rice, which is stickier than long-grain Indica rice. It is the most abundant rice grown in California and commonly enjoyed as table rice and used for sushi.

Medium Grain Calrose Brown Rice

Sun Valley Rice is one of only a few mills in the U.S. with the specialized equipment necessary to mill sake rice.

Calrose Sake Rice

Organic

Koshihikari Sake Rice

Calmochi Sweet White Rice

Short Grain Koshihikari White Rice

Short Grain Akitakomachi White Rice

Short Grain Hitomebore White Rice

Short Grain Calhikari White Rice

Medium Grain Calrose White Rice

Broken rice is a versatile, cost-effective ingredient for cereals, rice flour, and pet foods. It’s also perfect for beer, sake, or vinegar fermentation.

Broken Rice

Sun Valley Rice was started in 2000 by the LaGrande family, leveraging over eighty years of rice growing experience. From drying to packaging, the Sun Valley Rice team takes pride in our quality products, expert staff and ability to adapt to an ever-changing industry.

Whether purchasing our products for retail, wholesale, or industrial use, the benefits from our state-of-the-art mill and commitment to excellent quality and service is unparalleled.

Starting at the beginning of the growing process, we follow Good Agricultural Practices (GAP) and maintain organic, kashruth and gluten free certificates. Our strict sampling protocol ensures every batch is inspected and approved, while our food factory assessments guarantee that our processing facilities are well regulated. We maintain an up-to-date shelf life policy and follow the specifications for U.S. No. 1 rice.

Each one of our processes is backed by our commitment to modern technology and current or better standards and practices.

Our Quality Standard is built on our commitment to sharing the best product possible with our customers and consumers. Our milling standards far exceed those required by the U.S.D.A., which include a full spectrum of inspections from incoming grains to outgoing finished product.

Sun Valley Rice products can be found on six continents and over fifty countries. The future of our international business rests in the hands of our bright, talented and diligent managers and sales team, who are continually creating relationships and targeting retail presence. At a time when the world’s markets are more volatile and competitive than ever before, our team will continue to display the creativity and energy needed to create and maintain a market position in every region of the globe.

Where Integrity And Innovation Are Ingrained

Brown Koshihikari rice is used to make Gaba, a germinated brown rice created to maximize the customer experience with an innovative, healthy rice product.

Our sprouting process uses humidity rather than soaking to achieve superior results.

The Sun Valley Rice Company

Sprouted Brown Koshihikari Rice

The Sun Valley Rice Company