It was time to replenish my rice. Actually that’s a lie. This topic has been stubbornly stuck in my head like a song, so ordered the matsuri. I cooked one rice cupful in my zojirushi cooker, rinsed but not presoaked. This is my usual method. Compared to my tamanashiki rice the matsuri seemed more consistently tender, with less of the slightly dry texture of cooked rice lining the bottom and side of the cooking vessel that gets sort of leathery when kept on keep warm for several hours. Since I’m usually cooking for one, and in smaller yields, that outer layer texture can be annoying, so I welcome the change, though it is minor to be honest. Tastes great! Itch scratched.