Mount Aso in Kumamoto is an active volcano with one of the world’s largest calderas, the home of this rice. Over thousands of years, volcanic rock has broken down into mineral-rich soil containing potassium, magnesium, and iron. These nutrients help Kanegae produce healthy rice plants and grains with exceptional flavor.

This Koshihikari is nourished by the famed Shirakawa Spring water, selected as one of Japan’s 100 Best Waters. The result is rice with deep umami, gentle sweetness, a delicate fragrance, and a soft, bouncy texture. Koshihikari is Japan’s most celebrated and versatile rice varietal because of these qualities.