Rare variety used in many high-end sushi restaurants in JapanUntil the first half of 1990, it was a well-known variety known as “ Koshihikari of West-Japan” and “Sasanishiki of East-Japan” and despite its strong popularity and a lot of demand, it was “vulnerable to cold damage” and “difficult to grow” .
Because of this, it is a rare variety with low production.
The taste is "light and easy" and "smelling and moderately sweet", which is of course delicious when eaten as it is, but it is "rice that goes well with sushi" that is used in many high-end sushi restaurants in Japan.
Miyagi / Tome Organic Farm FARMIN
I recommend this product
Fast shipping, love the paper bag
Arrived quickly. Appreciated the paper bag instead of the usual plastic that other places use.