Methods for evaluating new rice varieties for sake brewing from analytical data established by The Research Group of Sake Rices were examined. Standard values of 12 analytical items composed of chemical and physical analysis, which were derived from cumulative frequency and standard deviation, were compared. Results showed that a method by data from cumulative frequency is more effective to evaluate new varities for sake brewing than those from standard deviation. A procedure to visualyze data of principal component analysis on a figure was developed for easily evaluating the rice for sake brewing, and applied to compare previously obtained values on 81 rice varieties with those of newly bred rice varieties. This visualization method demonstrated that a new variety, “ Gin-nosei ”, which was bred for sake production, was located to a position suitable for sake making. Therefore, these procedures would be useful for field workers of rice breeding for sake.