The rice used to make sake is different from the table rice varieties that we normally eat in Japan, such as Koshihikari, Hitomebore, etc. Rice varieties perfectly adapted to sake brewing are known as shuzokotekimai or sakamai.
Yamada Nishiki is considered the best rice for making sake and is used in junmai daiginjo. A local Fukushima variety, Gohyaku Mangoku, is used for Kaiden, Junmai Kimoto and Kimoto. The koji rice used for regular sake is also Gohyaku Mangoku.