Nowadays, germinated brown rice (GBR) is known as a food of high nutritional value. Germination produces various nutrients which are effective for health promotion. With the diversification of the usage of GBR, to elucidate the germination conditions suitable to increase its desired factors will be important. To improve the palatability of GBR, we prepared it using different conditions and investigated the compositional changes. The glucose content of GBR prepared by the low-temperature method corresponded to 130% of that of brown rice; however, its content with the warm method fell to 62%. Therefore, we conclude low-temperature is a suitable germination condition with respect to palatability. The analysis of enzymatic activity indicated that among the starch degradation enzymes, α-glucosidase has the pivotal role for the production of glucose.