Shin yamadaho 1 cultivar had been bred through pure-line development from Yamadaho cultivar, which is the maternal parent of Yamadanishiki cultivar. But, few sake-brewing experiments using Shin yamadaho 1 rice have been reported for 80 years.We studied varietal characteristics of Shin yamadaho 1 cultivar in comparison with those of Yamadanishiki cultivar.Both cultivars showed similar cultivation properties except that the culm of Shin yamadaho 1 cultivar was 12cm longer.In brown rice analysis, Shin yamadaho 1 rice was found to show lower protein, especiallylower protein body II ratio with respect to protein body I, lower fat and higher amylose contents, all of which are properties suitable for sake brewing.These results suggest that the excellent quality of Shin yamadaho 1 cultivar as well as Yamadanishiki has been transmitted from their parent, Yamadaho.In Ginjo-sake brewing by using Shin yamadaho 1 as the rice material, produced superior Ginjo-sake with higher ethyl caproate and lower amino acidity than those by Yamadanishiki. Random Amplified Polymorphic DNA analysis of eleven rice cultivars distinguished Shin vamadaho 1 cultivar from the others.