We planted the rice on May 20. Now it's August 6, and summer sunlight fills the fields. In Nakanojo, the first young rice ears, called “hashiri-ho,” the earliest heads to appear in the season, are beginning to emerge.
This is called "shussui." It happens when the young ear, which has been growing deep inside the stem, breaks through its leaf sheath. This is one of the most important moments in rice farming.
Morning mist rises over the fields. The big difference between day and night temperatures, along with the clean water from the Nakuta River and the Shima River, creates ideal conditions for healthy rice growth. Once the ear appears, the rice opens tiny flowers only on sunny mornings. The wind gently carries pollen from flower to flower.
During this time, the plant slowly stores starch, which will later become rice.
This is the time when rice needs water the most. Even a short dry spell can hurt the ear's future. That's why farmers here call this precious water "hana-mizu," or "flower water." We keep the fields filled with cool, clean water and replace it often, so the roots can get enough oxygen. We carefully watch the developing rice heads and support the roots, which grow weaker during this stage, while we wait for a rich harvest in autumn.
The wind of Nakanojo, the morning mist, and the water flowing through the valley — all of these support this season. Hana-mizu time is when the land, the rice, and the people become deeply connected. Soon the rice enters "toujuku," the stage when each grain slowly fills and ripens for harvest.