Sunshine of Koshi area
A premium rice of Niigata and other origins
Koshihikari is one of the most well-known among Japanese, and also rice lovers all over the world. This traditional cultivar has a moderately glutinous texture, characteristic sweetness, and a balanced aroma. It is grown in various parts of Japan from north to south (except Hokkaido and Okinawa) such as Iwate, Fukushima, Shiga, Kyoto, Tottori,… However, the one grown in Niigata has an especially signature flavor. Niigata is one of the heaviest snowfall areas and the melting snow containing lots of minerals creates nutrient-rich soil. Also, the temperature difference between night and day is ideal for giving rice the “umami”. The perfect combination of weather, soil, and water in Niigata grows the best Koshihikari.
Koshihikari has a strong umami flavor, so it stands out even with strong-flavored side dishes. Therefore, it goes well with boiled dishes or hamburgers. Also, if you want to enjoy the natural taste of rice, we recommend pairing it with pickles or ohitashi (side dish of boiled seasoned vegetables). However, it is not suitable for vinegared rice, or fried rice because it is sticky.