"Maruko mai " Koshihikari（Brown rice)

New Rice 2024  Koshihikari “ Maruko mai ” produced in Nagahama, Shiga.

Located at the northernmost tip of Lake Biwa, Nishiazai offers the perfect environment for growing rice, thanks to its clear mountain water, sandy fields, and varied temperatures. Here, the farmers make the most out of the local environment, using only what is necessary. To maintain the balance of natural resources, they only use milkvetch (also known as “renge”) as fertilizer, thereby ensuring a healthy and sustainable rice production process.

While Japan's average rice yield per 10 acres (0.1 hectare) is around 533 kg, Rice is Comedy produces just about 200 kg per 10 acres (less than half the average). However, this lower yield allows the rice to absorb more nutrients, resulting in grains with stronger aroma and more stickiness, as well as a rich sweetness that truly stands out.

Enjoy the amazing flavors and natural goodness of rice cultivated with care and respect for the land.

~ Milling Degree Variations ~

White Rice (100% milling): 
All the husk and bran are removed, thus making it the easiest to eat and digest. The rice retains its natural taste with a light, fluffy, and soft texture.

Go-bu (50% milling): 
Lightly milled rice with 50% of husk and bran remaining, giving it a slight chewy texture, which also means that more nutrients are retained.

Shichi-bu (70% milling):
Partially polished rice with 30% of husk and bran remaining, yet remains tasty and nutritious.

Hachi-bu (80% milling): 
Remaining 20% of husk and bran makes the rice highly nutritious while maintaining the perfect balance of taste and texture.

〜 How to cook Koshihikari rice 〜

Soak the rice in water for 30 minutes before cooking to ensure fluffy rice.