As to the rice suitable for producing sake (saka-mai), rice having 90% or higher seiryu-buai is classified as tokujo-mai (special-excellent-class rice), that having 80% or higher seiryu-buai is classified as tokuto-mai (excellent-class rice), that having 70% or higher seiryu-buai is classified as itto-mai (first-class rice), and that having 60% or higher seiryu-buai is classified as nito-mai (second-class rice), and that having 45% or higher seiryu-buai is classified as santo-mai (third-class rice).
酒造好適米（酒米）においては、整粒歩合90%以上を特上米、80%以上を特等米、70%以上を一等米、60%以上を二等米、45%以上を三等米とする。