Grains ── Rice varieties
Shinnosuke
Niigata's answer to Koshihikari, big-grained and firm
Said to have been developed as Niigata's second flagship brand alongside Koshihikari, with large grains and a firm bite said to suit donburi and curry. Niigata is said to have invested heavily in promoting it as a rising star from its debut.
Lineage
What it's made of
Said to be larger-grained than Koshihikari, with a somewhat firm outer layer while combining a solid grain feel with stickiness. Said to resist the rise in fatty-acid degradation that comes with long storage, keeping its flavor even as aged rice, and said to pair well with donburi and curry, its sensory taste score said to sit on par with Niigata-grown Koshihikari. Said to carry a rich aroma when freshly cooked, its outsized grains said to add to a satisfying, chewy bite.
How it's made
Said to have begun as a 2008 cross of 'Hokuriku 190' and 'Niigata 75' bred by the Niigata Agricultural Research Institute. A late-maturing variety that harvests about a week after Koshihikari, it's said to have a thicker stem about 10cm shorter and resistant to lodging, and to tolerate heat well. Said to be easy to manage on large farms thanks to its lodging resistance, and to let growers spread out harvest timing alongside Koshihikari.
Why it took this shape
Said to have been developed by Niigata as its second flagship alongside Koshihikari, going on full sale in 2017. Promoted heavily from its debut, it's said to have earned taste ratings on par with Niigata-grown Koshihikari — a rising star carrying the prefecture's expectations. Said to be shelved alongside Koshihikari in packaging and retail displays as well, gaining recognition as a new face of Niigata rice.
Before you go
- Foods to look for in autumnA guide to foods often seen in Japan around autumn — returning bonito, Pacific saury, new-crop rice, matsutake, chestnuts, and tsukimi dango — with rough pointers for finding them.
- Regional harvest food festivalsAcross Japan, harvest festivals and "taste festivals" featuring local produce and seafood are said to be commonly held each autumn, with stalls selling new rice, seasonal fruit, and local dishes.
Dishes in the same style
- AkamaiAn ancient category of rice said to carry a reddish bran layer; low-yielding but tied, it's said, to Shinto harvest rituals still kept at shrines like those on Tsushima. Traces of red rice are said to have been found at Jomon- and Yayoi-era sites, making it among Japan's oldest rice lineages.
- AkitakomachiA Koshihikari cross bred for Akita's cool climate, said to carry a lighter sweetness and moderate stickiness, long favored as an everyday table rice. Named, it's said, after the legendary beauty Ono no Komachi, it ranks among Japan's most widely planted varieties.
Ingredients and dishes from this land
Known source
- Known source: Niigata
Marketed as the prefecture's follow-up brand after Koshihikari.