Three factors were extracted from 12 analytical items by principal component analysis. These factors were related to the characteristic of rice varieties, water content and digestibility of polished rice grains, the largest variation being resulted from the characteristic of rice varieties. The rice varieties were classified into 6 groups by cluster analysis, and the groups of varieties belonging to the rice suitable for sake brewing ordinary commercial rice and the rice barvested in Hokkaido, could be clearly distinguished with each other. High reversed corelation coefficients were obtained between the weight of 1, 000 brown rice grains and the digestibility in saccharification on 3 varieties, of which many samples were collected over 9 years. With these varieties, the distribution of component scores with factors related to the weight of 1, 000 brown rice grains and crude protein content was different from one another depending on the harvest year.