We statistically studied three methods to estimate suitability for sake brewing of rice varieties bred newly as follows. To calculate these methods, we used analytical data of 4081 samples from 81 ricevarieties established by Research Group For Sake Rices. (1) Standard values for five analyses: The values show suitable property for sake making and were derived by discriminant analysis.The values for weight of 1000 grains, water absorption for 20 min., water absorption of steamed rice and digestibility were those more than 24.16 g, 25.52, 39.20 and 9.53%, respectively.That for crude protein was less than 5.70%. (2) Score as overall property for sake brewing: The score is sum of point given for five analyses which were identified to be 1 when a rice variety has sake-making suitability and 2 for other rice. The score of less than 7 points was referred to as sake-suitable score. (3) Yamada-nishiki's range The ranges for five analytical values were determined by using cumulative frequency procedure. The ranges for weight of 1000 grains, water absorption for 20 min., water absorption of steamed rice, digestibility and crude protein were 24.6-28.0 g, 24.4-31.6, 35.1-45.6, 7.2-10.6 and 4.3-6.3%, respectively.These measures proposed in this paper would be helpful to estimate suitability for sake brewing of prospective rice cultivars.