I've been making sushi for decades. At first I used the usuals; Calrose, Kokoho Rose, Nishiki. I started to use Tamanishiki a couple of years ago (it's the brand used in my favorite place), and like the depth of flavor. Another chef swears by Furusato. (A rice brand name as well as, as far as I can tell, a word that means something like "neighborhood".)
I realize that fresh rice does not have as big a difference, but it's far easier for me to buy bigger bags, so before too long there is a marked difference.
I also realize that technique is more important, as is the su recipe used. Be that as it may, has anyone here used Furusato or have another brand they prefer?
Also, I sometimes mix in other types of rice; i.e., about 1/4 or so basmati rice for the 2-acetyl-1-pyrroline nuttiness. Any comments, ideas, etc.?