koshihikari rice grown completely chemically free from seed saved from the year before. Deep water method produces plump grains that are then sundried for extra flavour.
50% polishing gives you the goodness of brown rice with the ease of cooking of white. It sticks together well enough to make rice balls and eat with chopsticks with the extra goodness of being closer to brown.
The rice is stored in the husk and milled in 30 kilo batches so keeps it’s flavour and fragrance the whole year through.