Rice (Oryza sativaL.) in Japan is not only a food staple but also an important material for the Japanese alcoholic beverage,sake. The grain used insakebrewing has different characters from the cooking rice grain, including a large grain size and high white-core expression rate (WCE). Because large-sized grains often have a heavy grain weight and higher yield, this trait is also important for cooking rice. Chalky grains, such as white-core or white-belly grains, are not ideal as cooking rice. Here, we report that three grain-size quantitative trait loci (QTLs;qGL4-2,qGWh5,qGWh10), derived from the brewing cultivar, Yamadanishiki, affect grain shape, chalky grain rate, and yield, using near isogenic and pyramiding lines in the genetic background of the cooking cultivar, Koshihikari. First, these QTLs influenced multiple components of grain shape, where epistatic effects were detected betweenqGL4-2andqGWh5, for grain width and thickness, and betweenqGL4-2andqGWh10, for grain length. Therefore, these QTLs may coordinate to control grain shape. Second, lines harboringqGWh5orqGWh10at the Yamadanishiki allele exhibited increased WCE, whereas lines withqGL4-2andqGWh10exhibited decreased white-belly grain rate (WBR). Thus, grain shape is associated with the occurrence of chalky grain, where the chalky type depends on the QTL. Finally, we used total panicle weight of plants as a simplified rice yield index, and a promising line pyramidingqGL4-2andqGWh5emerged. In conclusion,qGL4-2would be useful for the breeding of cooking rice, to decrease WBR, whileqGWh5andqGWh10were definitely more beneficial for that of brewing rice, to increase grain weight and WCE.