‘Whole’ foods,
whole gratitude.

From a single grain of
organic brown rice.

I, Sayuri Takahashi, was born into a rice-farming family whose head has been called “Sobe” for generations. With no son to carry on the family business, and my father passing before a successor was chosen, I — already married — returned to my childhood home with my family. In 2000, thinking “if I’m going to do this, I’ll do it my own way,” I started anew with the goal of a new style of farming. That was the very beginning.

In 2004, we launched online sales of our organic brown rice, “Sobe-mai.” In 2007, we opened Sobe's Cafe — a fully plant-based, brown-rice vegan cafe. From there, whole-brown-rice originals were born one after another — brown-rice amazake, brown-rice koji miso, roasted brown-rice tea — and today they are even used in our “Eating Fast” (Taberu Danjiki) program, loved by many.

In 2019, wishing to keep the “Takahashi” name, I changed from “Sayuri Hatakeyama” to “Sayuri Takahashi.” Carrying our ancestors’ wishes forward in my own way — a hybrid succession I continue to enjoy.