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- Den Co.,Ltd
Rice is grown in phytic acid cultivation.
A rice that has good elasticity in the mouth and a sweetness that lingers in the aftertaste. In addition, the flavour is not lost, even if it is cooked for a long time.
Since its launch seven years ago, this rice has been constantly featured in the media because of its qualities.
About growing with phytic acid
Phytic acid is an organic acid that plants secrete from their roots in order to survive. The cultivation of phytic acid is a method that uses the components of this acid so that the rice itself increases its capacity for growth and immunity. For example, 16 of the 81 organic acid components that plants secrete from their roots have been purified and administered to the plant during cultivation.
Den Co, Ltd (Kayamori Farm)
The Kayamori Farm began living on the land it now occupies around 1700, and has been growing rice for over 300 years. Its motto is to grow rice that people can eat safely, so the farm focuses all its efforts on growing healthy rice.
The farm produces its own fertilizer, based on salmon, which is widely farmed in Kamo city. Every spring, one million salmon fry are released into the world's oceans, only to return to spawn 4 years later, in the fall, in the river where they were born. Local fishermen catch about 10,000 of them and collect the eggs to hatch the young, but they have no way of using the captured salmon because they smell bad and cannot be eaten. So the Kayamori farm decided to collect all these salmon that are unfit for consumption, ferment and age them, and then turn them into fertilizer. The result is a very good fertilizer for the soil.
In addition, by using the organic acids that are secreted by the roots of the plants, we obtain a method of cultivation (phytic acid cultivation) that allows the rice to increase its own growth potential and immunity. This method also has the advantage of ridding the rice field of harmful components (sulphuric acid, hydrochloric acid, gypsum, etc.) generated by the soil. Thus, the fertile soil of the Kayamori farm is in fact the result of a long period of work.