Oritoori - Ishigaki City Official Tourism Information Website
Brown rice milk is a simple and gentle-tasting drink that evokes a sense of nostalgia.
Made from simple ingredients like brown rice, brown sugar, and granulated sugar, this drink has long been a beloved beverage in Okinawan households, known for its high nutritional value and abundance of dietary fiber, making it good for your health.
Makoto Tokuhiga of Yaeyama Bussan Hattokuya has always been interested in manual labor and craftsmanship. He had been interested in making brown rice milk since he was a child, and when he saw a newspaper article advertising a successor opportunity at Shinjo Brown Rice Milk Shop, the original manufacturer, he applied. Shinjo recognized Tokuhiga's diligent character and Tokuhiga inherited the brown rice milk manufacturing method and equipment.
Because it's a drink made with simple ingredients, the selection of each ingredient is crucial to determining the taste. Brown rice and brown sugar don't always taste the same each time they're harvested. The taste varies depending on the weather and soil conditions at the time.
Mr. Tokuhiga carefully tastes the ingredients harvested each year, selects the most suitable ones, and continues to pass on the traditional flavors through trial and error.
To make brown rice milk, first boil water in a large pot, then add the liquefied granulated sugar and brown sugar to the water and mix well.
Brown rice that has been soaked in water overnight is finely ground in a grinder along with water.
When brown rice is ground with water, it becomes pure white, like milk.
Add the granulated sugar and brown sugar to the boiling pot in two batches. At this time, use a large spatula to mix thoroughly to prevent lumps from forming.
We'll use a refractometer to check the sweetness.
The finished brown rice milk is filled into bottles while still hot. After sealing with paper caps, it is slowly cooled on a shelf.
Attach the pink plastic wrap to the cap and you're done.
In addition to traditional paper-capped products, Ms. Tokuhiga developed "Drinking Brown Rice" using an aluminum cap for longer shelf life. Because it can be stored at room temperature and has a longer shelf life, it has become a product that can be taken off the island and is now available in stores on Ishigaki Island.
It was a natural progression that we not only inherited the manufacturing technology and equipment from the previous owner, Mr. Shinjo, but also inherited his customers.
"Back then, we received all sorts of feedback from customers, such as 'It's too bland,' 'It's too strong,' and 'It tastes different from before.' But I was so happy when they started saying, 'It was delicious.' Lately, I'm especially happy when children tell me it was delicious. Children are so honest," says Tokuhiga with a smile.
"Drinking brown rice" is a popular choice for offerings and souvenirs because of its long shelf life. Made with brown sugar rich in minerals, it's an ideal drink for the hot summer months. In winter, warming it up provides a comforting and gentle flavor.
"There are so many things I want to do. First, I want to be able to deliver 'Drinking Brown Rice' to people all over the country."
profile
Makoto Tokuhiga
Born and raised in Ishigaki City in 1974.
After graduating from high school, I returned to my hometown to learn about the cultures and traditions of various regions.
I took over Shinjo Genmai Milk in 2012, and I'm still struggling every day.
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