Koshihikari Rice

**Harvest timing:** The rice harvest experience (September 20–October 10, dates vary by year) is most rewarding — participants cut and bundle rice, then immediately thresh a small amount and cook it in a traditional hagama pot over wood fire. The rice is literally hours old from cutting to eating; the flavor and texture difference vs. supermarket rice is profound. **Purchase advantage:** Participants can purchase fresh-harvested Tainai Koshihikari at farm-direct prices (¥600/kg vs ¥900 retail). The rice is milled to order and vacuum-packed — viable to carry home in checked luggage (shelf life: 6 months sealed). Maximum purchase: 10kg. **Hasa-gake scenery:** Late September to mid-October, the rice paddies around Tainai are filled with hasa-gake — bamboo racks hung with rice sheaves drying in the sun. This traditional method (now rare, as most farmers use machine dryers) creates dramatic golden curtains across the landscape. Highly photogenic at 16:00–17:00 when low sun backlights the hanging rice.