Information an our 2023 crop

The recent heatwave in Japan, one for the record books, has had a distinct impact on our rice quality. Right now, we're methodically testing samples from each of the 2023 crop regions, taking the time to taste each one individually.

Notably, this year's crop appears whiter than in previous years, a result of the intense heat during maturation stunting starch production. This has led to more air content in the grains which, in turn, causes light to scatter, giving the rice its whiter appearance.

Types of rice
Taste-wise, it's largely consistent with previous years, though the increased air content has resulted in grains cracking more during milling. This means the cooked rice has a softer texture than you might be used to. While we're still working our way through samples, we've noted this is happening especially with Niigata rice. If softer rice is your preference, this could be an ideal choice.
tasting
The 2023 crop will be available soon, and we ask for your understanding as we navigate these unique circumstances.
Thank you.

日本では記録的な猛暑がコメの品質にも影響を及ぼしています。
私たちは2023crop各産地からサンプルを取り寄せて順次試食しています。

2023cropは例年と比較して、全体的にお米が白っぽくなっているのを感じました。
これはお米が成熟する段階で高温すぎたために、お米のでんぷんが十分に生成できず、粒の中に空気が多く入ってしまい、光が乱反射して白く見えるのです。
Rice sample
味は例年と比べてほとんど変わりはありませんが、粒の中に空気が多く含まれている影響で、精米過程で米粒が割れてしまって、炊飯するといつもよりも柔らかく感じました。
私たちはまだ全てのお米を試食していませんが、特に新潟県のお米にその状態が多く見受けられましたので、柔らかいお米が好きな人にはお勧めです。
tasting
私たちはもうすぐ2023cropをリリースする見込みですが、ご了承いただけると幸いです。

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