You’re too kind - but my speciality is solely on what’s available outside of Japan. I’ve gone through scores of different japonica types grown in Europe and North America. Italy and Spain both have some excellent examples - The Yumenishiki brand is from Italy and is a kind of Koshihikari, tastes very good at room temperature, a perfect bento choice. Minori from the Ebro river delta in Spain is a kind of Akita Komachi (although you need the right kind of sieve for Minori - the grains are a tad bit smaller than others I’ve used).
Saying that, the one we get through the most is Haruka from Italy as it has the best cost performance ratio, we usually get it in 10kg bags at half the price of our favoured Yumenishiki, but I can’t tell what variety it is, just that it doesn’t elongate like the American sushi rices do.