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Methods for evaluating the suitability of newly bred rice variety for sake making were examined by using data of discriminant analysis on 4, 081 rices that has been established by The Research Group For Sake Rices. It was possible to discriminate sake rices from ordinary commercial ones by using discriminant equations composed of two variables, weight of 1, 000 grains and water absorption for 20 min. Further, a simple graphical line was derived from the equation which enabled to estimate the value of water absorption for 20min. corresponding to an anlytical value of the weight of 1, 000 grains. These procedures would be useful for breeding of sake rice.

Discrimination of Rice Varieties between Rice Suitable for Sake Brewing and Ordinary Commercial Rice