Rare variety used in many high-end sushi restaurants in Japan

Taste ranking in 2021 ~ A rank
 

Production area: Tome city, Miyagi, Japan
 

Producer: Organic farm Firmin

Until 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.

Pesticides: No used
Fertilizer: No used(only organic fertilizers are used)
Protein content: 6.6% or less
Grain size: 1.85 mm or larger