Oritori Ishigaki City Official Tourism Information Site
Brown rice milk is a drink with a simple, gentle taste that evokes a sense of nostalgia.
Made from simple ingredients such as brown rice, brown sugar, and granulated sugar, it is highly nutritious and contains a lot of dietary fiber, making it a healthy drink that has long been enjoyed in Okinawan households.
Makoto Tokuhiga of Yaeyama Bussan Hachitokuya has always been interested in working with hands and making things. He had been interested in making brown rice milk since he was a child, and when he saw an article in the newspaper advertising a position to take over the original manufacturer, Shinjo Genmai Dairy, he applied. Shinjo recognized Tokuhiga's earnest personality and he was allowed to take over the manufacturing method and equipment for brown rice milk.
Because it is a drink made with simple ingredients, the selection of each ingredient is crucial to the flavor. Brown rice and brown sugar do not always taste the same when harvested. The flavor changes depending on the weather and soil conditions at the time.
Tokuhiga carefully checks the taste of the ingredients harvested each year, selects the most suitable ingredients, and continues to pass on the flavors he has inherited through trial and error.
To make brown rice milk, first boil water in a large pot, add the liquefied coarse sugar and brown sugar to the water and mix well.
Brown rice soaked overnight is ground finely with water in a grinder.
When brown rice is ground with water, it is pure white like milk.
Add the sugar and brown sugar to the boiling pot in two batches. Mix thoroughly with a large spatula to prevent lumps from forming.
Use a sugar meter to check the sweetness.
The finished brown rice milk is then bottled while still hot, and after putting on a paper cap, it is left to cool slowly on a shelf.
Attach the pink wrap to the cap and you're done.
In addition to the traditional paper-capped product, Tokuhiga has developed "Drinkable Brown Rice" which uses an aluminum cap that allows it to last longer. Because it can be stored at room temperature and has a longer expiration date, it is now available in stores on Ishigaki Island as a product that can be taken off the island.
It was a natural progression that I not only inherited the manufacturing techniques and equipment from my predecessor, Mr. Shinjo, but also the customers.
"At the time, I received a lot of criticism from customers, such as 'it's too weak,' 'it's too strong,' and 'it's different from the previous taste.' But I was happy when they started telling me it was delicious. These days, I'm really happy when my children tell me it was delicious. Because children are honest," says Tokuhiga with a smile.
Drinkable brown rice is popular as an offering or souvenir because it keeps well. It uses brown sugar, which is rich in minerals, making it a perfect drink for the summer when you sweat a lot. If you drink it warm in the winter, you can enjoy its gentle, soothing taste.
"There are many things I want to do. First of all, I want to be able to deliver 'Drinkable Brown Rice' all over the country.
profile
Makoto Tokuhiga
Born in Ishigaki City in 1974 and raised in Ishigaki.
After graduating from high school, he returned home to learn about the cultures and traditions of various regions.
He took over Shinjo Brown Rice Milk in 2012 and continues to struggle every day.
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