Hitogokochi was developed in Nagano prefecture in 1995 with the intention of improving Miyamanishiki. In fact, it’s sometimes referred to as “shin-Miyamanishiki,” or new Miyamanishiki. This grain is more resistant to cold, has a larger yield, a bigger “shimpaku” (starchy white core), and is able to produce more fruity and floral aromas than its predecessor. It thrives in the high altitudes of the Japanese Alps, sitting at around 450 meters to 800 meters (1,476 feet to 2,624 feet) above sea level.