Stone-Pounded Additive-free Smooth Mochi

[This item will be shipped on Friday, December 26, 2025]

The rice grows slowly and freely in the fields, surrounded by the many creatures that inhabit them, using mineral-rich water polished by granite and organic fermented fertilizer. After harvesting, the rice is hung on a drying rack and dried thoroughly in the sun, bringing out the maximum sweetness. The rice used is the "Mangetsu" variety, now known as the "mythical rice." Because it is a low-yield variety, there are very few producers of this type of rice, but it remains a firm favorite among organic farmers. Its distinctive features include a firm texture, rich flavor, and a melt-in-your-mouth texture.
When steaming, firewood is added to the sun-dried brick kiln and the process takes place slowly for an hour. The key to pounding the rice cakes is an old stone mill that has been sleeping in a 100-year-old storehouse. The rice cakes are pounded with everyone's hands, shouting "yoisho, yoisho" with great enthusiasm, the mochi becomes astonishingly smooth. The result is entirely different from what you get with a mochi machine or wooden mortar – everyone becomes addicted to it, no doubt.
The act of pounding is said to infuse food with warming yang energy. This transforms the naturally slightly yin-leaning glutinous rice into a yang food, making it a seasonally appropriate way to eat it.

As it contains no preservatives, it will last for one week unopened (must be refrigerated), but please consume it as soon as possible after opening.

Size: Large pack, small pack

Price: Large pack (approx. 1 kg) 2,600 yen

Small pack (approx. 300g ) 100 0 yen