(Polished Rice) Specially Cultivated, First Class, Produced in Niigata Prefecture, Koshihikari, Five Star Rice Meister, Carefully Selected, White Rice

(Polished Rice) Specially Cultivated, First Class, Produced in Niigata Prefecture, Koshihikari, Five Star Rice Meister, Carefully Selected, White Rice

Japanese rice is divided into rice that has undergone quality inspection for distribution within Japan, rice that does not require quality inspection and is of no importance for quality, rice for fertilizer, rice for stockpiling, and rice for developing new markets overseas. Edo no Komegura sells only the highest grade rice that has been inspected for use within Japan. Enjoy the best rice in Japan in America.　　 日本のお米は、国内流通用に品質検査を済ませたお米、品質検査が不要で品質に問題のないお米、肥料用米、備蓄用米、海外市場開拓用米に分けられます。江戸の米蔵では、国内流通用に品質検査を済ませた最高級のお米のみを販売しております。アメリカで日本の最高級お米をお楽しみください。 The difference between uniform grains: Rice is polished by rubbing the rice. In the process, cracks and immature small grains of rice are produced. In Edo rice warehouses, in pursuit of deliciousness, after polishing the rice, it is passed through the industry's coarsest 2.1mm mesh to thoroughly remove all but the regular grains. This is introduced as the ultimate rice in the episode "The Spirit of Hospitality" in volume 5 of "Oishinbo," where it is said that "subtle differences can make a big difference in taste."　　 均一な粒の違い：お米を揉みながら精米します。その過程で割れや未熟な小粒のお米が生まれます。江戸の米蔵ではおいしさを追求するため、精米後、業界最粗2.1mmの網に通し、均一な粒以外を徹底的に取り除きます。『美味しんぼ』第5巻「おもてなしの心」のエピソードでも「微妙な違いが味を大きく左右する」と究極のお米として紹介されています。 Differences in polished rice!: Even rice that looks the same can have differences in the thickness and hardness of the bran layer up to the rice's umami layer (aleurone layer). At Edo no Komegura, we carefully select first-class rice by producer, region, and quality, and polish it thoroughly down to the umami layer to bring it to the best condition. We polish the rice differently depending on the place of origin, brand, and season, so we can deliver rice that is more delicious than direct from the farm or from the agricultural cooperative.　　 精米の違い！：見た目は同じお米でも、糠層から米の旨み層（糊粉層）までの厚さや硬さが異なります。江戸の米蔵では、生産者・産地・品質別に一等米を厳選し、旨み層まで徹底的に精米し、最高の状態に仕上げています。産地・銘柄・時期によって精米方法を変えているので、産地直送や農協よりも美味しいお米をお届けできます。 Differences in quality!: Rice is judged by agricultural inspectors to be first, second, third or non-standard by visual inspection and measurement of every bag. The best quality among them is first grade rice. To be called first grade rice, more than 70% of the grains must be whole, and even one grain out of 1000 grains of rice must be discolored. First grade rice is high quality rice that has been certified through rigorous inspection.　　 品質の違い！：米は、農事検査官によって袋ごとに目視検査と計量により、一等米、二等米、三等米、規格外米に判定されます。その中で最も品質が良いのは一等米です。一等米と呼ばれるには、70％以上の米粒が完全粒で、1000粒のうち1粒でも変色していなければなりません。一等米は、厳しい検査を経て認定された高品質の米です。 Five-star rice master's review: Koshihikari rice from Niigata, Edo rice storehouse. This is top-class rice, grown with great care using reduced pesticides and chemical fertilizers in one of Japan's leading rice-producing regions, recognized by everyone. Koshihikari rice has a strong stickiness and sweetness that makes it a favorite rice of Japanese people. A fluffy and shiny masterpiece. Please enjoy plenty of this high-quality rice.　　 五つ星お米マイスターが厳選した新潟・江戸米蔵のコシヒカリ。誰もが認める日本有数の米どころで、減農薬・減化学肥料で丹精込めて育てた最高級のお米です。コシヒカリは粘りが強く甘みもあり、日本人好みのお米です。ふっくらツヤツヤの逸品です。上質なお米をたっぷりとご賞味ください。 Origin: Niigata Prefecture Brand: Koshihikari Year of production: No old rice Capacity: 1.98 pounds Cultivation method: Specially cultivated rice Brown rice inspection standard: 100% first-class rice Taste ranking: Special A Pesticides: Reduced pesticides Chemical fertilizers: Reduced chemical fertilizers　　 産地：新潟県 銘柄：コシヒカリ 産年：古米不使用 内容量：1.98ポンド 栽培方法：特別栽培米 玄米検査基準：一等米100％ 食味ランク：特A 農薬：減農薬 化学肥料：減化学肥料