Calrose rice

And somebody pocketed some seeds at some point and they started growing them here in the US.

So we're actually, most brewers in the United States have used Calrose for years.

Like the big places like Geki-Kan.

Like when you buy that big 1.8 liter bottle of Geki-Kan, that's made in the United States, by the way.

I'll put it in the description.

They sent me a lot, like 150 pounds of Calrose rice, 70% milled.

I don't know if Calrose is a type of rice or if that's the brand.

That's just me confessing that I might be an idiot.

But Calrose rice, it's mainly for sake is what it says.

But when I looked into it, and also the guy... my rep he's, uh, for, for the sponsorship, he said, yeah, this, you know, the only difference with this is you're gonna have to cook it.

It's not like the flaked rice where I can just throw it into the mash and, and stir it right from the bag.

I don't know in total off the top of my head.

But there's a lot of specialty varieties as well as the, so the Calrose varieties are sort of the ones that are like the standard medium grain varieties.

And they all have different variety names and things that I'm probably not going to remember all of them off the top of my head.

Of

course not, yeah.

But, you know, that's historically been the medium grain Calrose variety is the sort of main one that we grow here.

But then there's all sorts of specialty varieties.

So, you know, there's Kikoshi Akari, Kira Komachi.