Koji Seifun Co., Ltd. | Manisan & Dessert / Manisan Jepang (Wagashi)OEM Manufacturing (Kagoshima)

Tentang Manufaktur OEM Koji Seifun Co., Ltd.

A flour milling manufacturer founded in 1948 in Kagoshima Prefecture. The company researches, develops, and produces flour optimized for Japanese confectionery, manufacturing approximately 400 varieties of rice flour. Its lineup includes gluten-free rice flour made with 100% Japanese rice and premium rice flour for sweets. OEM milling services are also available.

Kegiatan Bisnis Koji Seifun Co., Ltd.

• Ogi Seifun Co.
• Ltd. engages in the manufacturing and sales of rice flour (komeko) primarily for confectionery ingredients
• production and sales of Japanese sweets powders (approximately 400 varieties)
• manufacturing of gluten-free rice flour products
• production and sales of Japanese and Western confectioneries
• sales of rice (staple grain)
• technical support for gluten-free sweets and bread production
• and export of rice flour for overseas markets.

Fitur & Kekuatan Koji Seifun Co., Ltd.

• Approximately 400 varieties of rice flour produced
• 100% domestically grown rice
• Gluten-free sweets compatible
• Technical expertise since founding in 1948
• Strong specialty in Japanese confectionery flour

Spesialisasi Koji Seifun Co., Ltd.

• Rice flour
• Mochi flour
• Joshinko (non-glutinous rice flour)
• Shiratamako (glutinous rice flour)
• Gluten-free rice flour
• Premium rice flour
• Japanese confectionery flour

Sertifikasi & Peralatan Koji Seifun Co., Ltd.

• Milling equipment
• Dedicated rice flour production line

Lokasi Koji Seifun Co., Ltd.

Sejarah Perusahaan Koji Seifun Co., Ltd.

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  The company traces its origins to the Meiji era when Yoshishiro Nose founded Nose Shouten, which was renamed to Nose Confectionery in 1913 by Shinobu Nose. Yuichi Ogi established a noodle manufacturing company in March 1947, transitioning to flour milling in 1952. Ogi Seifun Limited Company was established in March 1966, followed by the opening of a rice shop and merger with Nose Confectionery in 1972. A low-temperature warehouse was completed in July 1977, and the Confectionery Research Laboratory was completed in May 1980. The company was reorganized as a joint-stock company in November 1981. Toshihisa Ogi assumed the position of Representative Director and President in September 1990. A frozen storage facility (Hana no Ki) was acquired in January 1992, and a mail-order division was established in November 2001. The mountain yam factory obtained ISO certification in January 2004. A new head office, low-temperature warehouse, and mountain yam processing facility were completed in October 2007, followed by the completion of a new Nose Confectionery store in June 2008. The company transitioned to a gluten-free (100% rice flour) factory in March 2011. Katsuya Nose became Representative Director and President in November 2013. Rice flour exports to Germany commenced in November 2014, and KOMEKO Co. was established in Hamburg, Germany in May 2017.

Penghargaan Koji Seifun Co., Ltd.

• 1988: Prize for Mountain Yam Processing Technology from the Food Distribution Bureau
• Ministry of Agriculture
• Forestry and Fisheries / 1989: Director-General of the Food Agency Award (All Japan Confectionery Grand Exposition
• Karukan Powder) / 1998: Prize from the Food Distribution Bureau
• Ministry of Agriculture
• Forestry and Fisheries / 2012: 1st Soshin Business Innovation Award / 2015: 28th New Food Technology Development Award / 2019: 7th Regional Food Industry Contribution Award / Certified as a Health and Productivity Management Organization

Perusahaan Grup Koji Seifun Co., Ltd.

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