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.
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