Ichihomare

"Ichihomare" is a branded rice developed by Fukui Prefecture. Fukui is also the land where "Koshihikari" — a variety representing modern dining tables — was born, and pride in rice making and exploratory spirit have taken root. On that background, what was positioned as the "next flagship" is "Ichihomare."

Development took about 6 years — and the variety was born in 2017. The name contains the wish "we want it to become the most delicious rice in Japan — rice of high honor (homare)." The story of being selected from over 100,000 entries nationwide is also impressive.

Set at the core of the taste are three keywords — silky whiteness and luster, gentle sweetness spreading in the mouth, and the harmony of grain texture and stickiness. Designed in the direction where good grain standing and comfortable stickiness coexist, and sweetness expands the more you chew — "you want to eat every day."

Also, the point of continued deliciousness even when cooled is also spoken of as a characteristic. Of course freshly cooked aroma and sweetness — but at the temperature zones of onigiri and bento too, whiteness and luster are maintained, and stickiness and flavor easily last long. Strength accompanying daily food scenes.

Fukui's natural environment is also in the flavor's background. The high mountains of the east hold snow in winter, and in spring, snowmelt becomes rich water sources moistening the land. Rivers like Kuzuryu River and Asuwa River, spring water, and groundwater — the rice paddy scenery supported by quality water underpins "Fukui rice is delicious."

For cooking tips — using filtered water or mineral water (soft water), rinsing the first wash quickly, and not putting too much force in washing are recommended. For water amount, first try at the scale mark, and when you get used to it, adjusting slightly less brings out the "Ichihomare-like" grain texture. After cooking, quickly cutting and mixing to release excess moisture arranges luster and texture.

The lead is still plain white rice — but as related products, amazake, senbei, sterile pack rice, rice flour confections, brown rice tea, authentic rice shochu, and craft ale are also introduced. Entry points are also prepared as gifts and travel "souvenirs." A brand where you can taste Fukui rice making pride in various forms.

A new branded rice born in Fukui — "the birthplace of Koshihikari" — over 6 years

Fukui Prefecture is known as the land where "Koshihikari" was born. That Fukui — looking toward the next generation, gathering the prefecture's techniques and developing over about 6 years — is the branded rice "Ichihomare." Born as a variety in 2017, it is grown as Fukui rice making's new flagship.

Silky whiteness and luster, gentle sweetness spreading in the mouth

Cooked, it is white and glossy — the "feast feel" rises from appearance. The character is — the first mouthful is calm and elegant, and gentle sweetness slowly spreads with chewing.

The best harmony of grain texture and stickiness. Continued deliciousness even when cooled

A new texture designed aiming for the balance of "grain texture (elasticity)" and "chewy feel (stickiness)." Of course freshly cooked, but even when cooled, whiteness and luster are not easily lost — and stickiness and flavor continue long — so the appeal also lives in onigiri and bento.

A system protecting the brand, and expanding "Ichihomare" ways to enjoy

With the Promotion Council at the center, through brand logo management, information sharing, events, and campaigns, the value of "Ichihomare" is grown. The lead is purely plain white rice — but related products are also born: rice flour confections, amazake, packed rice, senbei, rice shochu — increasing food table entry points is also fun.