Rare Rice Developed for Kinmemai Rice
Kinmemai Rice using Kin no Megumi produced in Yamagata
Do you know “Kinmemai Rice” which is popular for being rich in nutrition and tasting good eaten cold? “Kinmemai Rice” is rinse-free rice polished with a unique method. It is ideal rice that is both nutritious and delicious, keeping the sub-aleurone layer containing a lot of nutrients and umami (delicious taste) ingredients, as well as “kinme”, a base of germ.
Rich in nutrition, low calorie, and delicious!
Kinmemai Rice is superior in nutritive value. Compared to ordinary polished white rice, it has approximately 7 times more vitamin B1, 1.8 times more dietary fiber, and 12 times more oligosaccharide. Furthermore, as the “sub-aleurone layer” absorbs a lot of water, a small amount of rice becomes the same amount as usual after cooked. Therefore, if eating the same amount of rice, you can cut calories by 17%, and carbohydrates by 14%. While it is superior in nutritive value, calories and carbohydrates are modest. Accordingly, Kinmemai Rice is good for health-conscious people nowadays.
It is also scientifically proven that among rice of the same brand harvested in the same place with strong sweetness, the one processed as “Kinmemai Rice” becomes more tasty. It is so delicious as to be used by long-established Japanese restaurants and for first-class airplane meal. This is why it is so popular.
“Kin no Megumi” developing appeal peculiar to Kinmemai Rice best
As said above, “Kinmemai Rice” is not a brand of rice, but a name of rice produced through the special polishing method. Therefore, there are various brands of “Kinmemai Rice”.
“Kinmemai Rice using “Kin no Megumi” produced in Yamagata”(2,780 yen(tax included)/5kg)
Especially, we recommend Kinmemai Rice using “Kin no Megumi”, a rare kind of rice grown exclusively for Kinmemai Rice. The “Kin no Megumi” is produced by “Utamaru no Sato” in Imaizumi, Nagai City, Yamagata. It is located in the countryside surrounded by the range of Mt. Iide, Mt. Asahi, and Mt. Azuma. The “Shirakawa River”, a clear stream running through the area, contains abundant silicon that is mineral essential for delicious rice.
“Kin no Megumi” grown in such a favorable environment not only tastes good, but also has been improved to make as much germs (Kinme) as possible remain when polished. Therefore, the rice is suitable for “Kinmemai Rice”. Why don’t you taste “Kinmemai Rice using Kin no Megumi” which has you fully enjoy the charm unique to Kinmemai Rice.
Staff of “Utamaru no Sato”
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