Rice selection?

Okay, so I've finally decided to venture into proper japanese rice. (Yes, until now I've been eaten long grain, non sticky rice. Blasphemy!). I have bought it in the past, but that was about 3 years ago when I made sushi in Foods class, so needless to say I don't remember much. I did read the rice posts on here, so I had some idea of what to look for, but I'm not sure which of these are actually japanese rice and are going to give me that nice stickyness necessary in order to make things like onigiri. Choices: 1. Labeled as: "Kohuko Rose".
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