- Kitayukimochi is a glutinous rice with long-lasting softness and stickiness like Hakuchoumochi and Kazenokomochi.
- It is white, and the luster and taste of steamed Kitayukimochi have been recognized in sensory evaluations.
- Highly resistant to cold, it rarely produces sterile heads. It has good yield potential since it has many grains per head and a relatively small number of hull-cracked grains.
- It maintains a stable quality, showing little difference among different producing areas and years.