Stockpiled Rice 2

Yesterday, I cooked some steamed rice using stockpiled rice. Since it was harvested a few years ago, I soaked it for over 30 minutes, added a little more water than usual, and put some sake and a pinch of salt. Compared to fresh rice, it didn’t look shiny. At first, it tasted fine, but after a while, I noticed a slight rice bran in my mouth. Tonight, I put more sake when I cooked it, but the smell was still there. I know I should have been thankful to have food to eat. That’s why I feel bad because I complained about the quality of the stockpiled rice.