At Brown Rice Café, we embarked on a journey rooted in a remote village of Nagano, Japan, where co-founder Kakeru Ueno traded city life for a life surrounded by centuries-old charcoal kilns and pristine mountain spring water.
Together with co-founder Takeshi Goseki, we developed an artisanal process that transforms 100 % organic brown rice into a powder that evokes the aroma of coffee and the depth of fine chocolate.
Our method harnesses the residual heat of a charcoal-fired kiln—free from electricity or gas—to roast each grain to perfection, then mills it slowly to preserve its natural aroma and integrity.
What began as a humble experiment has grown into an invitation: to savor the full essence of brown rice, reimagined for the modern palate and inspired by timeless Japanese tradition.
