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  • 免洗米 新潟越光


  • 免洗米 新潟混合米


  • 免洗米一見鍾情


  • "Rinse Free" Iwate Ginga no Shizuku

    "Ginga no Shizuku (a drop of galaxy)" is originally developed in Iwate prefecture. Crystal white cooked rice and simply delicious taste is reputed and it is a good match with Sushi menu. The rice taste ranking by Japan Grain Inspection Association ranked it the highest "Special A".

  • “Rinse Free” Iwate Hitomebore For DON DON DONKI THAILAND

    This popular variety has a luster, moderate stickiness, and a light taste. Hitomebore rice—so beautiful and delicious, you’ll fall in love at first glance and at first taste. The superbly balanced taste is perfect for Japanese cuisine.

  • Saga Hiyoku Mochi

    Japanese Glutinous Rice is the second most common variety of Japanese rice. When cooked it is even stickier than regular Japanese rice and is commonly pounded into rice cakes, made into sweets, or used in rice dishes such as sekihan (glutinous rice with red beans).

Founded in 1882, Kitoku Shinryo enjoys a long history. The company is an established wholesale merchandising firm which has been dealing with rice for over 130 years. The firm’s shares have been listed on JASDAQ (now JASDAQ Securities Exchange) since 2001. As a major Japanese firm, Kitoku Shinryo handles over 400,000 tons of rice annually, distributing across Japan as well as the globe.

image description The founder
Tokubei Kimura, the second
image description