Other than buying a FAR MORE rare and FAR MORE expensive brand of sushi rice that's actually grown in Japan, this is the highest quality of rice grown and available in the USA. I lived an hour from the rice-growing region of NorCal for 26 yrs, I've driven by the fields this rice grows in and the mill that polishes it when I came down out of the mountains into the valley, many, many times.
I've eaten at some of the very top, haute cuisine sushi restaurants in this country,fed delicacies from the hands of the masters themselves, so I'm familiar with excellent sushi rice compared to average. Yeah, when I've plunked down $250 to be fed the very best sushi, I expect the ultimate highest quality rice grown in Japan. But the vast majority of the sushi rice eaten in Japan is grown by the farmers in NorCal, and a lot of care and expertise goes into every aspect of this brand, including the breeding behind the 2 varieties blended in it.
The single most important factor in any rice tasting it's absolute best is cooking it to perfection, and that's an art that 99.5% of us will never get beyond amateur status at, we'll never have the intuitive expertise of those masters who've put in decades of training and work. Get your rice-cooking skills nailed down as best as you can, use Tamanishiki rice and you can't go wrong.