Characteristics of rice for sake brewing at low temperature during the grain-filling period were examined. The rices, Yamadanishiki and Nipponbare , cultivated at low temperatures during the grainfilling period, showed an increase in water absorption for 20 min and digestibility (Brix), but showed a decrease in potassium content. The pasting and gelatinization properties of the rice, which was cultivated at different temperatures during the grain-filling period, were analyzed by Rapid Visco Analyzer (RVA) and differential scanning calorimetry (DSC), respectively. RVA and DSC showed a significant decrease in pasting temperature in the rices cultivated at low temperatures during the grain-filling period. Both rices cultivated at low temperature showed an increase in amylose content or the ratio of short chain/long chain in amylopectin. These observations suggest that meteorological conditions affect the characteristics of rice for sake brewing.