Japanese Rice

Koshihikari: Koshihikari was established in 1956. Current total production amount is the largest in Japan. Long lasting top brand. The best balanced taste with all aspects - stickiness, sweetness, flavor and elasticity. Akita Komachi: Akita Komachi was established in 1984 by blending Koshihikari with another strain. Strong stickiness. Small grain. Well balanced taste - flavor, sweetness and richness. Hitomebore: Hitomebore was established in 1991 by blending Koshihkari with another strain. Moderately sticky. Plain taste. Current total production amount is large in Japan next to Koshihikari. Haenuki: Haenuki was established in 1991 by blending Akita Komachi with another strain. Grandchild of Koshihikari. Rich and crisp taste. Lumpy touch. Stickiness and elasticity bring good light taste, not so heavy taste. Sasanishiki: Sasanishiki was established in 1968. Totally different taste from Koshihikari group rice products mentioned above. Simple, plain and fine taste. Less stickiness. Good for making Sushi. Mochi Gome: Traditional rice product especially for making Japanese Rice cake called Mochi. The most sticky. Niigata Uonuma Koshihikari: Uonuma Koshikari is the top brand of Koshikari. The highest quality of Koshihikari.