Kinish secures $3.1M Series A for rice-based dairy alternatives
Japanese startup Kinish raised ¥490 million to expand sales of its rice-based ice cream and advance molecular farming to produce cow-free casein protein from dwarf rice grown in vertical farms.
Kinish has secured $3.1 million in Series A funding to accelerate its rice-based dairy alternatives and molecular farming expansion. The Tokyo-based startup raised ¥490 million in the first close of the round, with investment from the Inspire Mutualistic Symbiosis Fund 1, the Shimadzu Future Innovation Fund, Obayashi Corporation, and Love Veggies Holding.
The capital will support sales growth for its existing The Rice Creamery brand, research into molecular farming and indoor rice cultivation, and recruitment in Japan and the US. Founder and CEO Hashizume Hiroya stated the mission is to transform the future of dairy through rice. The company also opened an office in New York to boost local production and distribution.
Molecular farming and indoor cultivation
Kinish applies molecular farming to dwarf rice plants grown in vertical farms to produce cow-free dairy proteins. The plants stand approximately 20cm tall and are cultivated in stacked systems, allowing harvest in less than half the time of traditional field rice.
Shimadzu confirmed that casein expression has been achieved at the research stage, with product development still underway. The investor will support analytical evaluation and quality control. In a recent indoor trial, Kinish harvested 2,079.7 grams of brown rice per square meter over three months. The company's next cultivation work will expand trial scale and refine conditions for mass production.
Product development and market reach
The Rice Creamery ice creams are currently on sale in Japan and Washington, DC, using conventional rice while casein development continues. Kinish aims to eventually create ice cream, cheese, and yogurt combining rice-derived casein with rice starch.
The current products are made from rice syrup and cashew butter. A 140g serving provides 4-5g of protein and 5-6g of fibre.
| Nutrient per 140g serving | Amount |
|---|---|
| Protein | 4-5g |
| Fibre | 5-6g |
| Fat | 7g |
| Saturated Fat | 1.5g |
| Added Sugar | 13g |
The ice cream is sold in approximately 500 stores in Japan and has been available through select Washington, DC retailers and at Meta's DC office. These products use ordinary Japanese rice and do not yet contain the proprietary casein-producing rice.
Investor and industry response
Backers see potential in Kinish's integrated approach. Global Brain highlighted the combination of molecular and vertical farming, the focus on taste, and the experienced management team. The investor identified creamy ice cream and melting-texture cheese alternatives as key applications.
Tamaki Horii of Obayashi Corporation said Kinish's efforts are promising initiatives towards building a sustainable food system. The funding will also support the company's next development phase: expanding indoor cultivation trials and refining rice varieties to increase casein content for future dairy alternative products.
