Japan's highly anticipated 2024 Rice Taste Ranking has revealed its findings, showcasing the best rice produced nationwide. The announcement was made by the Japan Grain Inspection Association on February 28, 2025, and follows assessments of 143 rice varieties harvested last year. The rigorous evaluation process assesses the quality of rice based on criteria including aroma, taste, and texture, offering consumers valuable insights on the top-performing rice.
This year, 39 varieties earned the prestigious 'Special A' rating, denoting exceptional quality. Notable mentions include佐賀県の「さがびより」 (Saga's "Sagabiyori") and 大分県の「ひとめぼれ」 (Oita's "Hitomebore"), both celebrated for their excellence. Unfortunately, due to last summer's scorching heat, many varieties from Western Japan saw their ratings drop, with notable declines for福岡の「元気つくし」 (Fukuoka's "Genki Tsukushi") and長崎の「にこまる」 (Nagasaki's "Nikomaru"). These brands, previously rated 'Special A', now rank at 'A', reflecting the resilience required to maintain quality under changing environmental conditions.
For the first time since 2013, the number of top-rated 'Special A' rice varieties fell below forty to just 39. This shift stems primarily from issues related to weather patterns. Despite these setbacks, the rankings show hope and resilience as producers implement strategies to combat climate challenges. According to Tetsuaki Yamashita, Director of the Japan Grain Inspection Association, “Farmers have innovated to avoid repeating the challenges of last year. More heat-resistant varieties are being developed, and we anticipate seeing new varieties emerge over the next few years.”
The breakdown of the 2024 rankings highlights the diverse offerings of Japanese rice. Among the 'Special A' rated rice varieties were北海道のななつぼし (Hokkaido's "Nanatsuboshi"),青森のはれわたり (Aomori's "Harewatari"), and新潟のコシヒカリ (Niigata's "Koshihikari"). Regions like Hokkaido, Tohoku, and Hokuriku showcased production strategies aimed at improving their rice quality, particularly after last summer’s extreme climate. Yamashita added, “We are committed to supporting our farmers to maintain high quality standards and to help improve the overall brand image of Japanese rice.” Among the notable contenders, 'Harewatari,' which showcases resilience against heat, stood out this year. This new breed has proven successful, receiving 'Special A' recognition for the second consecutive year.
On the flip side, established brand rice '青天の霹靂' (Aomori's "Seiten no Hekireki"), previously achieving 'Special A' for eight years, disappointing returned only to 'A'. According to Japan Grain Inspection Association reports, this decline was partly due to less favorable conditions, including significant heat waves during the summer, which affected the rice's quality. Takashi Miyashita, Governor of Aomori, expressed, “Although our products still carry high market value, we couldn't escape the effects of climate. We need to explore scientific solutions to bolster our crops against such adversities."
Rice farmer Isamu Kato, who grows 'Seiten no Hekireki', echoed disappointment about missing the 'Special A' mark, expressing sincere hopes for next year: “I was counting on achieving this top rating, but I must continue learning and improving our production standards to reach our goal next time.” This reflection showcases the farmers' commitment to quality as they adapt to not only produce but to thrive.
The extensive evaluations underline the growth and challenges faced by the Japanese rice industry as participants strive to improve their rankings. Historically, the rice taste ranking has motivated producers to weigh their choices as it acknowledges their hard work, aiming for the peak of excellence. Farmers and associations alike continue working together with optimism and dedication to maintain the superior quality of Japanese rice.
Looking toward the future, there is potential as innovative farming techniques are embraced, and varieties developed to withstand climate fluctuations are sought. The Japanese rice community remains resilient and prepared to meet the interests of both domestic and international consumers, all thewhile maintaining the standard set by the Japan Grain Inspection Association through its consistent evaluations.
It remains clear: Japanese rice is not simply food; it is about culture, quality, and the lush, rich landscapes from which it emerges. The legacy continues with each harvest, and as weather conditions improve, consumers can expect the resurgence of beloved staples like 'Seiten no Hekireki' alongside promising newer varieties like 'Harewatari'. Markets are eager to witness how these changes will shape the future of Japanese rice.