So, I've been geeking out on rice lately. Takashimaya (in Kyoto at least) has a sort of rice bar where you can buy rice they mill on the spot from bins – they even offer a number of polishing levels.
This is cool because their prices actually aren't bad, and they offer a chance to buy a relatively small amount of several different varieties (Tsuyahime is my favorite to date, and they even have Inochi no Ichi) – they even supply you the name of the grower. My question to you rice otaku is this – is "freshly-milled" a major difference maker in the taste of your rice? They obviously treat is as a big perk, but I wonder if it isn't more of a gimmick without much practical effect. Thanks for your insight.
by Deeg67