The rice used for brewing sake is called "saka mai" (さかまい) (sake rice), or officially "shuzō kōtekimai" (しゅぞうこうてきまい) (sake-brewing suitable rice). There are at least 80 types of sake rice in Japan. Among these, Yamadanishiki, Gohyakumangoku, Miyamanishiki and Omachi rice are popular. The grain is larger, stronger (if a grain is small or weak, it will break in the process of polishing), and contains less protein and lipid than ordinary table rice. Sake rice is used only for making sake, because some say it is unpalatable for eating.