Takaseki Kamigo Nojo

Takaseki-Kamigo District, Daisen City, Akita Prefecture. With the Ou Mountains to the north and Mount Chokai to the south — and a full spread of rural fields before the eyes — Takaseki Kamigo Nojo is in a corner of the Senboku Plain. What has long been nurtured in this land — Akita's representative brand rice "Akitakomachi," and the preserved food "iburigakko" born from snowy-land wisdom. Takaseki Kamigo Nojo is a farm consistently performing both at its own farm — from rice making to pickle making.

CEO Kiyonori Fujii — switched to agriculture in his mid-50s — and has engaged in product making themed on "authentic flavor" — centered on rice and daikon grown at the in-house farm. In Akitakomachi cultivation — carefully performing soil-making, fertilization management, and post-harvest drying and storage — aiming to finish into delicious rice with high palatability values. Storing as dried unhulled rice — and performing hulling per order — delivering the aroma and umami of freshly-milled rice as-is to customers.

In iburigakko making — thoroughly enforcing the commitment. Pickling self-cultivated daikon in large cedar barrels once used for miso preparation — using rice bran milled at the in-house farm. For smoking — using oak and cherry firewood gathered locally in Tsuchikawa, Daisen City — and by smoking over time — making the fragrance and depth aroma soak into the daikon. Without using preservatives or artificial sweeteners — and with salt-suppressed seasoning — well-received for "wanting to eat every day" and "feeling safe to serve to children."

To clearly show such efforts as form — Takaseki Kamigo Nojo has also focused on acquiring certifications: JGAP-certified farm, HACCP, and GI. The farm's check items reach over 120 — with third-party audits on fertilizer and pesticide management, labor safety, and environmental conservation — realizing "safe and sustainable agriculture." Also proving — for consumers and food businesses — that it is a farm that can be safely traded with.

Currently, Takaseki Kamigo Nojo's "Akitakomachi" and "Golden Iburigakko" — in addition to the in-house online shop — have come to be picked up at various places: Rakuten Ichiba, hometown tax return gifts, and specialty shop shelves. Still — at the origin — is the simple deliciousness born within the snowy-land Akita living, and the producer's gaze that moves hands while imagining the eater's face. While holding pride in authentic flavor — Takaseki Kamigo Nojo will continue to face fields and barrels — aiming for a bite that makes you want to eat again.

The authentic flavor of "Akitakomachi" raised in the Senboku Plain

Takaseki Kamigo Nojo is located in the Senboku Plain — Akita Prefecture's largest grain-producing region — performing devoted rice making as the home of Akitakomachi. To finish into delicious rice with high palatability values — not sparing labor from soil-making to fertilization management, drying after harvest, and storage. Storing as dried unhulled rice — and performing hulling (momisuri) per order — accumulating innovations to preserve freshness and flavor.

"Golden Iburigakko" prepared with self-cultivated daikon

"Golden Iburigakko" — pickled together with self-cultivated daikon raised in the snowy land of Daisen City in winter, with rice bran milled at the in-house farm. Utilizing as pickling barrels the large cedar barrels that were once used for miso preparation — slowly smoking with oak and cherry firewood — finishing into pieces with fragrant aroma and deep umami. Without using preservatives or artificial sweeteners — and adjusting salt to be moderate — flavors reputed for "feeling daikon's original deliciousness."

A reassuring farm equipped with JGAP, HACCP, and GI certifications

Takaseki Kamigo Nojo acquires certifications related to food safety and quality management: JGAP-certified farm, HACCP, and GI (Geographical Indication). Recording one by one — fertilizer and pesticide management, fertilization amounts and timing, compost-making processes, and from harvest to storage and shipping — by receiving third-party audits — ensuring traceability and safety. Providing agricultural products and processed products with evidence-based "safety and peace of mind" — that can be gifted to important people with confidence.

Real making said to be "wanted to eat again and gift again"

Takaseki Kamigo Nojo — holding the message "the authentic original at home — with lower salt, for those who eat." From daily-use rice to gift-use iburigakko — aiming for flavors said to be "wanted to eat again," "gift," and "teach" — continuing making things not compromising on material selection and methods. As a member of the Akita Iburigakko Cooperative — while also cooperating with the Akita Prefecture Industrial Technology Center — connecting traditional flavors to the next generation.