Rice Sheaf

Cut from the paddy stands of Rice and bound while still damp, this sheaf hangs heavy with gracefully drooping panicles, its stalks a brighter green than any dryland cereal manages.

Harvesting it means wading in — cold feet, wet hems, and the realm's cleanest-tasting grain as fair payment for both. Threshed and milled, it gives a flour so fine and bright it looks sifted twice, and a soft pale loaf prized by cooks chasing delicacy over crust.