Masshigura is a rice variety that has a firm texture, low viscosity, and a clean taste. When cooked, the grains appear glossy white and have an appealing uniformity in shape and size. Masshigura is cultivated widely across the prefecture, being resilient to blast disease and having excellent yielding abilities and blending properties. The rice variety Masshigura, meaning “a direct and earnest pursuit,” was first introduced in 2006, so named for the farmers’ aspiration to pursue better taste and quality through earnest commitment.