Hardning at the nursery
Post-harvest_storage
We dry rice at grain temperature 23－28℃, in which an interbal of 3 to 4 hours at natural temperature is operated. The next step is the dehulling followed by sieving brown rice with 1.8 or 1.85 mm mesh. Then, cleaned brown rice is packed in a 30kg paper bag and goes to the store house called "Dozo", where thick soil wall protect mouse or insect invation and maintained the temperature 5 to 10℃ lower than outside. It is not so cold as refrigerator but rather comfortable cooling for the seed live. This style is a traditional storage in Japan, probably inheriting from our ancient person.
