[Rice rice] Low -temperature rice -making rice unwashed rice Koshihikari 5kg of Niigata prefecture production 3 years

Use only "first -class rice", which was recognized as the best grade in rice shell tests. In high temperature, the oxidation of rice progresses and the taste is reduced. It keeps the freshness and deliciousness of rice with a proprietary manufacturing method that store, rice and packaging at a low -temperature factory that is suitable for storage of rice, which is suitable for storage of rice. About Koshihikari's popularity and production volume in Japan! It is a "thoroughbred" in the United States, which has the most delicious rice in East Japan and western Japan. Japanese taste that is sweet and sticky. The taste is good, the balance is good, the elasticity, gloss, and the scent is delicious, and it is delicious even if cooled. It is also excellent in preservation. Even if you eat it with a rich taste, you will not lose the taste of rice. * Package design may be changed without notice.