Characteristics of brown rice that has been left to rest for 3 days [Safe and secure brown rice with zero pesticide residues] From the desire to have you eat safe, secure, and special products, brown rice is brown rice grown by Mr. Matsuki with a focus on low pesticides in the great nature of Oita Prefecture, and there are no pesticide residues in the inspection of the additive-free sales cooperative, making it a remarkably delicious rice. Kusu rice has won the highest <Special A> in the national taste ranking for four consecutive years, and is a proud rice place that has been selected as the "tribute rice" used for the Imperial Family's "Daetsu Festival" and "Xinji Festival". [Germination over 24 hours] Brown rice is germinated over a period of 24 hours. The "quality of the rice" is good, so it sprouts. It sprouts with the power of enzymes. If you don't change the water during germination, it will become "cloudy". Brown rice contains abscisic acid (ABA) and phytic acid, which are said to be brown rice poisons, and are said to damage mitochondria and cause hypothermia. It is germinated over a period of 24 hours to remove abscisic acid (ABA) and phytic acid. Water is also important, and well water is filtered through a reverse osmosis membrane. This water is used for everything from washing brown rice to cooking rice. [Aged for 3 days with a lot of time] We spare no effort to deliver safe and delicious rice to our customers. Brown rice is naturally prone to bitterness and bitterness, and has a dry texture. Kasugaya slowly ages brown rice for three days to remove the hardness and dryness. The amount of salt is 0.3g per serving, and the salt content is kept low until the very end.