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An original variety developed by Fukushima Prefecture over 14 years, debuting in 2019. Its moist texture and gentle sweetness create a flavor that is different from any rice before. Fukushima Prefecture is one of the leading regions in Japan for high-quality flavorful rice, and this rice embodies that strength.

An original variety from Niigata Prefecture, harvested slightly later than Koshihikari. It has a grainy texture and a rich umami that directly hits the palate, truly showcasing the strength of Niigata! It is also characterized by its resistance to heat, and last year it had better quality than Koshihikari.

Fukui Prefecture is the birthplace of Koshihikari rice, and this variety was developed to surpass it. Compared to Koshihikari, the grains are plumper, with a crisp texture that leaves a distinct umami footprint in the mouth.

On Sado Island, the special natural monument, the Toki (Japanese crested ibis), is released and lives in the wild. The feeding ground for the Toki is actually the rice fields. This rice, known as [Rice from the Home of the Toki], is cultivated using farming methods that minimize the use of pesticides, allowing small animals like fish and insects to inhabit the rice fields.

A high-quality rice born in Obanazawa, the birthplace of cultivation techniques in Yamagata Prefecture. Due to its tendency to lodge and difficulty in cultivation, the production volume is low, and it is grown only by a select few producers, making it a truly elusive rice. It is characterized by its stickiness and sweetness.

Yuzu Pepper Flavor

Sesame Flavor

Truffle flavored