Kinmaru Koshihikari is a Japanese short-grain rice grown by Seki Farm in Nishiyama, in the former municipality of Shiozawa, now part of Minamiuonuma in Niigata Prefecture. It is available as both white and brown rice.

The farm grows this Koshihikari rice without pesticides or synthetic fertilizers. It nourishes the crop with minerals and a fermented fertilizer it makes from rice bran, fish, kombu kelp, and crab shells.

Once cooked, the white rice has glossy grains, a gentle sweetness, and a sticky texture. It can be served plain or shaped into shio musubi, rice balls seasoned only with salt.