Akitakomachi is one out of the two most popular variety of japanese rice grain in Japan, apart from Koshihikari. It is harvested from the Akita prefecture. It is similar to Koshihikari but of a slightly less sticky texture. This rice grain is especially suited for used in japanese food such as sushi, mochi, as well as onigiri. Musenmai means no-wash rice. Due to modern japanese technology, the traditional process of washing japanese rice to remove the hada nuka or skin bran, is no longer necessary. Listing price is inclusive of GST; invoice is available upon request