[New rice harvested in 2023 - up to 60,000 yen off!!!] Matsumoto Kazuhiro's Sasanishiki naturally grown brown rice 360kg

[2023 harvest] Kazuhiro Matsumoto's Sasanishiki rice, naturally grown

Get a 60,000 yen discount with early bird discount!!!

*For customers who have signed up for a regular plan for naturally grown rice,
Please rest assured that we will send you this year's new rice as soon as it arrives.
We also secure one year's supply of designated naturally grown rice.

Buy in bulk and receive naturally grown new rice at a great price! By having extra brown rice, which is easy to store, you can rest assured even in the event of a disaster (^^)/ ▶Advantageous point ① Even though it's new, you can buy it at a great price! ▶Advantageous point ② Free shipping for bulk purchases! ▶Advantageous point ③ Choose your delivery method! 1) Buy 12 bags in bulk →→ 15% OFF! *Please let us know your preferred delivery date. Save approximately 60,000 yen per year!!! ~Please read carefully~ ・This is a "bulk purchase" page for this product. Please note that this is a one-time payment at the time of purchase, which is different from regular shipping. ・All products will be delivered as brown rice. Please note that we cannot polish the rice. ・We will deliver 12 bags of 30 kg each. Please note that we cannot divide the product into 5 kg or 10 kg bags. ・After shipping, we will send a "tracking slip number" to your registered email address. -About storing rice- In rice grown naturally without the use of pesticides, if the conditions are right for insects, they will thrive (because pesticides are not used to kill insect eggs in advance). If you purchase in bulk, we will inform you of the recommended storage method to prevent the rice you purchased from becoming inedible due to an infestation of insects. ①Store at temperatures below 20℃ If the temperature is high, the eggs will hatch and insects will easily appear. Please store the product in a place where the temperature is not high, such as a room on the north side or a food storage room. 2) Avoid humid places and store in a well-ventilated place. In addition to temperature, humidity is also a major factor in hatching. Please store in a well-ventilated place. Also, if you leave the rice in the bag it was delivered in, it will create an environment with more eggs. Transferring the rice to a rice bin or another bag and putting in some chili peppers together will further prevent the development of insects. 3) Please consume within 2 weeks after polishing. When polishing rice, the rice that has had its bran layer removed is more susceptible to oxidation. To avoid losing its flavor, please consume the rice as soon as possible after polishing. Even though the rice can be stored for a long time, we would like you to enjoy it in the best possible way (^^) If you have any questions, please feel free to ask our staff!

Master craftsman of Sasanishiki rice, Kazuhiro Matsumoto

Asakura City is located in the southeast of Fukuoka Prefecture, and Matsumoto Kazuhiro has been farming for generations in this area.

After going through conventional farming and organic, pesticide-free farming, they have been practicing natural farming since 2007.

Precious Kyushu-grown Sasanishiki

Sasanishiki is often grown in the Tohoku region.

It is difficult to cultivate in the warm climate of Kyushu, and in Kyushu, where typhoons are frequent, rice plants fall over almost every year.

Despite this, Matsumoto continued to collect seeds every year, and after the fifth year, the harvest of naturally grown Sasanishiki rice finally began to stabilize.

Matsumoto's Sasanishiki rice grows in a way that is suited to the soil of Asakura City, Fukuoka Prefecture, and thanks to the strong roots that are a characteristic of natural cultivation, it grows into a flexible rice that is resistant to rain and wind.
"It was really difficult at first, but now the seeds seem to have become quite accustomed to the Kyushu climate," says Matsumoto.

Sasanishiki is a precious Kyushu-grown, naturally grown rice that is the result of Matsumoto's passion and hard work.

Sasanishiki is closer to the original variety of rice that Japanese people have been eating since ancient times, and is closer to nature. Therefore, it is said to suit the constitution and taste of Japanese people.

Subtle sweetness and rich aroma

When I went to hear Matsumoto talk about natural farming, he cooked some naturally grown rice in his stove.

We waited patiently for several minutes.

When the lid of the stove is opened, a large cloud of steam rises up all around under the cold sky.

The cooked rice was fresh and glossy, and after one bite all I could think was, simply, "Delicious!"

It has a rich fragrance and a subtle sweetness, and goes down easy on the stomach.

With miso soup made with natural rice miso (containing Matsumoto's potatoes and carrots and onions grown by organic growers in other prefectures), naturally grown pickled radishes, and roasted seaweed that had been treated to make them acid-free in Izumi, the eight cups of cooked rice were gone in no time.

"Matsumoto's Sasanishiki" is made by continuously harvesting seeds that are received directly from organic farming producers.

"Sharing seeds means continuing life. I think that is our greatest mission.

So when I want to get some seeds, I go directly to the producers."

Matsumoto has a sincere attitude that values ​​passing on seeds through connections between people.

I was touched by his straightforward personality.

One Mind and One Technique

Matsumoto, who values ​​connections with consumers and personally hosts farming experiences and discussion meetings with consumers, strongly advocates that "natural farming must not become just a matter of technique."

"Natural farming producers are consumers before they are producers. That's why I think it's important to live in harmony with nature not only in agriculture, but in all aspects of life, including food, clothing, and shelter."

Natural farming is said to involve "developing people, developing the soil, and developing the seeds."

Matsumoto says, "It's not just about creating the soil and cultivating the seeds, but the underlying idea - developing people - that is the most important thing," and he lives his own life in harmony with nature.

"When consumers look at the fields and crops, they can understand the lifestyle and thinking of the producers.
Therefore, I want to always think of myself as a consumer and continue to live in harmony with nature."

Matsumoto also values ​​interactions with the local community.

"Ultimately, I want to see a world where farming without the use of pesticides or fertilizers is the norm. To achieve this, it's important that change occurs not just in my own area, but on a community level as well. That's why I try to actively participate in community activities so that local people can get to know about us," he says.

I was impressed by the fact that he wasn't just satisfied with the quality of his own fields, but was instead thinking ahead several decades into the future.

Sasanishiki rice is made by Matsumoto Kazuhiro.

Please enjoy.