Niigata is said to be the best Koshihikari production area in Japan in name and reality. Among them, the famous production areas that are said to be the three families are Koshihikari from Uonuma, Koshihikari from Sado, and Koshihikari from Iwafune. In this set, we have selected Koshihikari from Minamiuonuma, which is the highest among Uonuma products. The freshness of freshly polished rice is kept in a vacuum pack. Echigo's blessed climate Niigata Prefecture is also known as a heavy snowfall area. In the harsh winter, the water and soil are nurtured, and in the sunny summer, the taste of the rice deepens. The climate of Echigo, where the temperature difference between morning and evening is drastic, is for rice cultivation. Beautiful clear stream in Echigo The underground water of the snowy mountains, represented by the sacred peak Hakkaisan. The pure snowmelt water contains rich minerals, making it one of the softest waters in Japan. The abundant water source from the clear stream grows Niigata's rice. Echigo's fertile soil The rice fields where pure snowmelt water flows into the rice fields are also first-class. The soil, which has been passed down from generation to generation and carefully cultivated over time, is very abundant and provides an environment for rice to grow healthily. Echigo rice craftsmen The Echigo farmers who lead Japan's rice agriculture are truly masters. While inheriting the technique, they continue to improve every day and evolve without arrogance. The size of the thought put into each grain of rice makes rice with a deep taste. The characteristic of vacuum packaging is that it instantly locks in the freshness of rice milling and prevents deterioration as much as possible until the day it is opened. It maintains the natural humidity of the rice, and of course does not allow pests to enter, and can be stored for about 2 to 3 times longer than regular packs. It will be delivered in easy-to-use 2 cups (300g) small packs of unwashed rice.