The objective o f rice breeding had shifted from grain yield to its quality, even to its diversified utilization/uses such as wine-brewing. The Miaoli District Agricultural Research and Extension Station announced a new brewing rice variety, ”Miaoli No. 1”, which is suitable for local cultivation. The heart o f the grains is tinted whiter showed higher chalkiness and has stronger water-absorbing ability. It can be made into sake wine with light, delicate and dry flavors. In the paddy field, this rice variety showed stronger lodging-resistance traits and less nitrogen-fertilizer applications. Its yield was obviously lower than the regular check variety. Since it was selected and bred for special brewing requirements, it should be popularized in cultivation on its quality rather than its yield.