Rice&'s Koshihikari rice is harvested in Niigata Prefecture in the Chubu region of Honshu by farmer Shigeo Honma.
Niigata Koshihikari is synonymous with premium rice in Japan. It has been #1 in Japan for many years in terms of popularity, taste, and production. More than one third of the acreage of rice in Japan is Koshihikari, making it synonymous with the idea of delicious rice.
THE KING OF JAPANESE RICE
Koshihikari is recognized as the king of Japanese rice in terms of its popularity, taste, and production. It features a strong stickiness and sweetness, and is known for its distinct aroma and luster when cooked. Koshihikari makes up more than one third of the acreage of rice in Japan, making it synonymous with the idea of delicious rice.
Koshihikari was made at an agricultural experiment station in Hokuriku. The popular Niigata prefecture was once known as "Echigo." The kanji from this former name can be read "koshi," so Koshihikari was named after the hope that the country of "Koshi" will prosper thanks to this rice cultivar shining brightly.
NIIGATA KOSHIHIKARI FROM IWAFUME
Even in this distinction, however, some Niigata Koshihikari rises above the others. The Koshihikari from Iwafune in Niigata Prefecture comes from a mountainous area blessed with natural beauty.
LEAVE IT TO NATURE
We leave it to nature to bring out the vitality of rice. By planting thinly, our rice receives more sunlight and grows strong.