With the high elevation (an average altitude of 260 meters), large day / night temperature differences, and naturally low nighttime temperatures, rice matures later here, and enjoys an extended growth period. This lengthens the time available for photosynthesis, boosting starch content. As such the rice has a luscious mouthfeel, bringing out its full character.
由於地勢高（海拔平均 260 公尺）、日夜溫差大，在夜間自然低溫的狀況下，稻米成熟較晚，生長期延長，行光合作用的時間也拉長，使得澱粉中醣類增加，因而口感香甜，米質特色更能完全發揮。