High temperatures during the grain-filling period have led to significant declines in rice yield, appearance quality, and sensory properties in Japan, posing a major challenge to rice producer. The production of high-quality rice requires the simultaneous achievement of the three yield, appearance quality, and palatability-objectives that are not mutually contradictory. Therefore, to achieve sustainable production of rice with high yield, superior appearance, and good taste under high- temperature conditions during grain filling, this study analyzed yield, appearance quality, and palatability from the perspective of panicle structure. The study proposes that, to achieve sustainable rice production that excels in yield, appearance, and taste, the number of spikelets on secondary rachis branches should be secured, and these grains should be fully filled. Suitable indicator traits for sustainable rice production are securing the number of spikelets per m2 and the percentage of ripened grains for yield; thickness, moisture content of brown rice and texture characteristics (H/-H ratio) of cooked rice for palatability. However, protein and amylose content previously accepted as indicator traits for palatability, are insufficient for protein content and not suitable for amylose content as a palatability indicator traits under high-temperatures during the ripening period.