Koshihikari variety from Italy
Italian Koshihikari made from the abundant water and rich nature of the Alps. Selected contracted farmers carefully produce rice using Japanese-style paddy field management and quality control. Freshly harvested delicious, exquisite rice full of umami.
[Koshihikari] When cooked, the rice is white and glossy, sticky when eaten, and has a faint sweetness and aroma.
[Reference] 1 go = 150 g 10 kg ⇒ 2 go/day = about 16 days
[Preservation/Purchase Frequency] Store in a cool place with a temperature of 20 degrees or less, away from direct sunlight. We recommend purchasing once or twice a month.