In order to excavate the resources of high-quality japonica rice varieties and explore the best value of the quality indicators of high-quality japonica rice, a total of 750 batches of domestic and foreign high-quality japonica rice were collected and analysed for quality, and the correlation between appearance quality, physicochemical quality and sensory quality. The results showed that the quality of these japonica rice was generally good, and the coefficient of variation in each index showed the order of chalkiness > gel consistency > amylose content > protein content > moisture > taste value. Correlation analysis showed that the taste value was significantly positively correlated with chalkiness and amylose content, and was extremely significantly negatively correlated with protein content. Chalkiness has a very significant positive correlation with amylose. Amylose content has a very significant positive correlation with gel consistency, a significant positive correlation with protein content, and a very significant negative correlation with moisture. The protein content has a very significant positive correlation with the gel consistency and moisture. In this study, the suitable values for the quality indicators of high-quality japonica rice are: chalkiness 0-2%, protein content 6%-8%, amylose content 16%-18%, gel consistency 80-86 mm, moisture 13%-15%.