Koshihikari (Koshi) Rice

The variety of Sushi Rice we grow is Koshihikari. Koshihikari (コシヒカリ, 越光) Rice (often called “Koshi rice”) which is one of the most popular varieties of rice in Japan. The taste of Koshi varies from region to region depending on the Genetics of the seeds and the Environment where it is grown. Koshi from the Uonuma area of Niigata Prefecture in Japan is, reportedly, the best and consequently the most expensive rice in all of Japan.

If there is one type of rice that best represents sushi and Japanese culinary arts, it is Koshi rice. Koshi is said to have hairline cracks in it which allow it to better absorb Mirin (A type of vinegar used to add flavour to Sushi) than any other short grain rice.

One could say Koshi is to Sushi is what Basmati Rice is to a Biryani. While one tends to associate Koshi with Sushi, this is not the case and it is used for all Japanese Rice Dishes.

We first started growing Koshi in 2011 and after 5 generations of crops, we now produce seeds which have a very high viability. We now have a considerable knowledge of, and access to, organic pesticides and organic fertilizers. Seeds are cultivated on our own farm and hence we keep a close control over the genetics of our Koshihikari. Water at our seed farm comes from a 250’ deep well and is of a very pure quality which greatly enhances the Genetics of our seeds.

While Koshi is our flagship product and currently the only product we are offering, we are in the development process of the following products

Omachi Rice

Omachi is a pure rice strain discovered in 1859 in western Okayama Prefecture in Japan and has been continually grown until now. Omachi was, in the Meiji period (September 1868 through July 1912), a shokumai or rice for eating.

Today, Omachi along with Yamada Nishiki variety of rice are the primary strains of rice used in the Saké industry. Omachi is harder to grow than Yamada Nishiki or Koshihikari.

Omachi is known for rich, earthy flavors that are some of the easiest to identify when tasting Sake. This rice has a bold character and a reputation for being more difficult to use than Yamada Nishiki. Omachi is softer than Yamada Nishiki and dissolves into the mash more quickly

Having learnt the need to perfect seeds over a number of generations we are now growing our 3rd generation of Omachi seeds. The 5th generation scheduled for harvesting in Q3 2015 will be our first commercial release of Omachi Rice.

Wasabi

Wasabi, is sometimes referred to as a Japanese Horseradish though in taste it is closed to a very spicy mustard than horseradish. It is hard to imagine having Sushi or Sashimi (a Japanese delicacy primarily made from raw fish sliced into thin pieces without Wasabi.

Wasabi can be made from leaves or root. Root being more difficult to grow and harvest than leaves.

We are currently growing our first generation of Wasabi leaves.

Saké

Saké is an alcoholic beverage of Japanese origin that is made from fermented rice and it was probably first produced and drunk during the Japanese Nara period (710–794 AD It is commonly referred to as a Rice Wine though the technique for making Saké is closer to brewing a beer than making a traditional grape wine. It is usually dry though, depending on the Tōji (Master Saké brewer) it can also be sweet.

As we will soon have commercial quantities of Omachi rice, we hope to commence making Saké once we get the requisite statutory licenses .