Niigata Koshiibuki (Sush Rice) 新潟県産越息吹米

新潟産 こしいぶき 5kg

新潟産こしいぶき「こしいぶき」はコシヒカリを親にもつ「ひとめぼれ」と「どまんなか」をかけ合わせて開発されたコシヒカリ系の早生品種です。「こしいぶき」はその味、光沢、香り、粘りなどはコシヒカリの血統をしっかりと受け継いでおり、米どころ新潟が自信をもってお奨めできる良食味米です。

Koshiibuki variety was officially registered in 2003. The origin of the name means new breath (Ibuki) from the region of Echigo (Koshi). Its name was voted by the inhabitants of Niigata Prefecture.  It can be harvested faster than Koshihikari. It is also easy to grow.   As it does not shell out much at harvest, it can be cut gently and the yield is stable.

The grains can ripen during the hot summers without losing their quality—a feat previously considered all but impossible—and can still present a beautiful gloss and a just the right amount of stickiness when cooked. The quality is exceptional, and the taste can be compared to Koshi Hikari.

Use exact amount of water for sushi rice  OR + 10% of water if you just want to enjoy plain rice as is.  If you like chewy texture Japanese rice this is perfect for you. 

日本最著名產米勝地新潟縣，由日本官方農業組織精心培育被譽為靚米。新貴的越息吹米，改良自越光米及一見鍾情米，繼承了越光米的特點，口感堅實，粒粒肥嘟嘟，而且在口中咀嚼時，米粒會散發出甘甜與鮮味，就算冷卻後亦不會變，不但擁有越光米口感富彈性，較強黏度和豐富米香氣的特色。