It is characterized by its glossy appearance and chewy stickiness. The balance of sweetness and aroma is good, and you can feel the flavor even after it cools down. In the northernmost part of Kyoto, the sea and forests grow "Yumegokochi" specially cultivated rice. The deliciousness of Kazuhiko Shiroshita's rice Point1: Nurtured by the sea and mountains, Kyoto Tango Yumegokochi Kyotango City, located in the northernmost part of Kyoto Prefecture, is surrounded by rich nature and topography such as the sea, mountains, and forests. The mild climate is ideal for rice cultivation, with the wind blowing from the sea during the day and from the mountains at night, and the clear water flowing from the satoyama nurtures the delicious rice of "Yumegokochi". Point2: Strengthen the roots of rice with soil and water management A vast rice field with more than 400 sheets. Kazuhiko Joshita's rice begins with water management and improving the soil environment. Plow deeply to ensure that the roots of the rice are firmly tense, and adjust the color and yield of the rice finish. With carefully selected fertilizers and minimal pesticides, we aim to grow safe and healthy rice. Point 3: The seventh generation of rice farmers does not compromise on rice cultivation We do not compromise on rice cultivation with the pride of the seventh generation of farmers who have passed it down from generation to generation. Make the soil and read the climate. In addition to our many years of experience and wisdom, we aim to produce the best rice each year. I would like many people to eat Kyoto's Koshihikari, which has a sweet and firm taste.