We developed “ Akita-sake-komachi ”, which is the rice cultivar suitable for brewing. The refined sake produced from “ Akita-sake-komachi ” is characterized by the taste of refined sweetness and a light finish. We tried to make “ Akita-sake-komachi ” local branding. In order to make “ Akita-sake-komachi ” of high quality, we developed a cultivation method, which enabled us to get grains with low protein content, low expression of white-berry and less crack. Since the protein of “ Akita-sake-komachi ” had little glutelin, it was recognized that the peptidase activity of koji (malted rice) was stronger, but that there was little amino acid generation from the steamed rice. To develop a new type of sake of “ junmai-shu ” using the property of “ Akita-sake-komachi ”, the Aspergillus oryzae “ Gin-aji ” was selected. The peptidase activity of the koji used by “ Gin-aji ” was less with “ Akita-sake-komachi ”. And the yeast “ Akita-kobo No. 12 and No. 15 ” were selected for producing the “ Junmai-shu ” which fit to “ Akita-sake-komachi ” and the Aspergillus oryzae “ Gin-aji ”, and we commercialized “ Akita-sake-komachi ” brand “ junmai-shu ”. Accodring to the result, the product amount of the rice “ Akita-sake-komachi ” increased to about 2 times (2009/2005), and the shipment amount of the “ Akita-sake-komachi ” brand sake increased to (2009/2005) more than 3 times.