I found my first visit to a genuine rice paddy 18 years ago to be a fascinating experience. On this recent visit I witnessed for the first time, the rice actually being harvested...
...and then hung out to dry on huge drying frames.
Those who truly appreciate quality rice believe these old natural methods are the best for preserving the natural flavour and goodness of the rice.
That probably explains why some of Japan’s best Sake (rice wine) is produced in the Ishikawa region. There are some 36 Sake-making companies in Ishikawa, most of which have been handed down through several generations, the oldest of which dates back to 1716.