In the case of rice, it is determined for each type, shuzo kotekimai (jozoyo genmai (unpolished rice for sake brewing)), dehulled paddy non-glutinous rice, dehulled paddy glutinous rice, unpolished paddy non-glutinous rice and unpolished paddy glutinous rice.
米においては、酒造好適米（醸造用玄米）、水稲うるちもみ、水稲もちもみ、水稲うるち玄米、水稲もち玄米、の種類ごとに設定される。