Characteristics of germinated enzyme brown rice that has been left to rest for 3 days [Safe and secure brown rice with zero pesticide residues] With the desire to have customers eat safe, secure, and carefully selected food, brown rice is brown rice grown by Mr. Matsuki with a commitment to low pesticides in the great outdoors of Oita Prefecture, and it is an exceptionally delicious rice with zero pesticide residues in the inspection of the additive-free sales cooperative. Kuzu rice has won the highest < special A > in the national taste ranking for four consecutive years, and is a proud rice shop that has been selected as a "tribute rice" used in the imperial family's "Great Taste Festival" and "New Taste Festival". [Germination over 24 hours] Brown rice is germinated over 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 in the middle of germination, it will become "cloudy". Brown rice contains abscisic acid (ABA) and phytic acid, which are said to be poisonous to brown rice, and it is said that they can damage mitochondria and cause hypothermia. It is germinated over 24 hours to remove abscisic acid (ABA) and phytic acid. Water is also important, and well water is filtered with a reverse osmosis membrane. We use this water for everything from washing brown rice to cooking rice. [Aged for 3 days with a lot of effort] We spare no effort in making safe and delicious rice to our customers. Brown rice is naturally prone to bitterness and bitterness, and has a dry texture. Kasugaya slowly ages the brown rice for three days to remove the hardness and dryness. The salt content is 0.3g/1 serving, and the salt content is kept to a very low level.