After Tomokiyo OKAYAMA in Take-gun, Ise Province, made a success in pure-line separation of the breed which was good for sake brewing from Yamato (a kind of rice) which was a native variety in 1860, other people were also successful in the selection and pure-line separation as follows and established good rice cultivars for sake brewing.
1860年にすでに伊勢国多気郡の岡山友清が在来品種である大和(イネ)から酒米醸造適性のある品種を純系分離したのに範をとって、それぞれ下記ように選抜・純系分離し、酒造好適米として品種確立していった。