
There are about 5 types of rice cultivated in total. Taking advantage of the mineral-rich soil that is exposed to the sea breeze of the Sea of Japan, we are working to produce rice that is good for the body through recycling-oriented agriculture that takes time and effort without relying on pesticides. We also produce edible rice for sake brewing at the request of local sake brewers, and we also collaborate with local shops. Nogi says he hopes to get people interested in rice and liven up Kyotango.