A Light Flavor That Brings Out the Natural Taste of Rice
Masshigura has a clean and relatively light flavor. Rather than relying on strong sweetness or stickiness, its appeal comes from the satisfying texture and the natural taste of the rice itself. Taking the time to chew each mouthful allows you to appreciate its subtle flavor and aroma.
Developed for Aomori’s Rice-Producing Regions
Masshigura was developed through the crossing and selection of two rice varieties, Yamagata 40 and Ou 341, which belong to the Koshihikari lineage. It was officially promoted as a recommended rice variety by Aomori Prefecture and began to be cultivated on a full scale from the 2006 rice harvest.
Compared with Yumeakari, another branded rice variety from Aomori, Masshigura was developed with improvements in eating quality and yield. It also has significantly stronger resistance to disease, making it suitable for cultivation methods such as organic and reduced-pesticide farming.
Aomori Rice for Everyday Japanese Meals
Masshigura’s combination of a beautiful appearance, satisfying texture, light flavor, good yield, and disease resistance has made it an important rice variety in Aomori. For visitors interested in Japanese food culture, tasting freshly cooked Masshigura is a simple way to experience one aspect of the region’s agricultural heritage.
Harvest Season
Peak season: September to October