Niigata · Special-Cultivation Koshihikari Wadachi Koshihikari Rice Brought directly from Niigata — only by Hokkaido Uni Shop. What is Wadachi rice? Wadachi rice (轍米) is a Koshihikari (コシヒカリ) grown in the old Shitada district of Sanjo City, Niigata — a region ringed by mountains, at higher elevation, with a wide day-to-night temperature swing and clean snowmelt water. Those conditions are what Niigata growers credit for the sweetness and texture the region's rice is known for. It's a certified special-cultivation rice (特別栽培米): grown with 100% organic fertilizer and with chemical pesticides cut by 83% against the conventional standard, under Niigata Prefecture's official certification. The grain is selected from "Special A" (特A) food-rating Koshihikari, kept in cold storage below 15°C, and milled just before shipping. Specifications Origin Shitada, Sanjo City, Niigata, Japan Brand Wadachi (轍) Variety Koshihikari (コシヒカリ) Grade Special A (特A) food rating Cultivation Special-cultivation: 100% organic fertilizer, pesticides −83% vs. standard Certification Niigata special-cultivation produce Weight 1kg Storage Cold-stored below 15°C; milled before shipping How to enjoy Koshihikari is known for a sticky, glossy grain with a clean sweetness, which is why it's the standard rice for sushi and everyday Japanese meals alike. Rinse until the water runs nearly clear, soak briefly, and cook as you would any short-grain rice. Because the grain is milled just before shipping, store it cool and use it while fresh for the best flavor. Pairing notes — sushi, donburi, grilled fish, umeboshi, and any Japanese home meal. Good to know: This is a limited-harvest rice from a single district. It's milled just before shipping and best kept cool — below 15°C if possible — and used while fresh. The label calligraphy and washi paper are local crafts of the old Shitada village.