Produced in Nagasaki, Kyushu, Nikomaru takes its name from the phrase “deliciousness that makes you smile,” a nod to its rich flavor and plump grains. This variety is highly resilient—it withstands extreme heat, remains stable across different weather conditions, and consistently delivers excellent yield and quality.

Even in summers with prolonged high temperatures, Nikomaru maintains a stable harvest and produces rice that resists heat damage—one of its greatest strengths. It is distinguished by its glossy surface, strong stickiness, and beautifully uniform grains. When cooked, Nikomaru becomes fluffy and chewy, with a white, glossy finish that enhances its visual appeal and stimulates the appetite. The grains are slightly larger and rounder than Koshihikari, offering a perfect balance of chewiness and stickiness.