Matsuyamamitsui bred in Ehime prefecture is highly evaluated as material for sake. However, Matsuyamamitsui was rice for eating from 1970 to 1995, not for sake brewery.
Compared with Yamadanishiki, the king of brewery rice, Matsuyamamitsui has a lower protein, slower absorption, and easy for higher polished. More local sake brewery will use Matsuyamamitsui for Daiginjo grade sake in Ehime.
![[:en]Aiyama - A secret brewery rice for forty years[:zh]愛山－40年間不外傳酒米，阪神地震後解禁[:]](https://sakemaru.me/sg/wp-content/uploads/wordpress-popular-posts/26196-featured-620x500.jpg)
![[:en]Yukimegami - Snow goddess from Yamagata[:zh]雪女神－表現出山形縣特有的清冽感[:]](https://sakemaru.me/sg/wp-content/uploads/wordpress-popular-posts/26176-featured-620x500.jpg)
![[:en]Gohyakumangoku - Signature rice of Niigata prefecture[:zh]五百万石 - 淡麗風格的典範[:]](https://sakemaru.me/sg/wp-content/uploads/wordpress-popular-posts/2591-featured-620x500.jpg)
