きなこ
Rice polishing rate 50%.
15-16 degrees.
It's a very rare color, so I tried it.
It's made from "Yamadaho," the mother of Yamada Nishiki.
It's called "Yamamabo".
It has a plump, delicious flavor and an elegant sweetness. It has the crispness that is typical of Shosetsu.
Japanese>English