Stored rice loses its taste and texture over time, regardless of the variety. Koshihikari rice tastes as good as new Nipponbare rice after a year of storage. The appearance, taste, and stickiness of cooked rice worsen with time. Rice with high palatability when fresh remains tasty after storage. Rice with high free fatty acid content tastes worse after storage. The changes in amylographic characteristics do not affect the taste of stored rice.