This study was carrid out for the purpose of brewing low alcohol (about 8%) beverges with excellent flavor and taste (about -20 of sake meter) using barley and rice. 1) Polishing speed of barley grains was faster than that of rice grains, whereas wheat grains were so difficult to be polished that the form of grain changed into unsuitable one as a raw material for brewing. 2) Polished barley grains contained more amounts of crude protein, crude fat and minerals than polished rice grains. 3) Sake brewed from barley grains (moromi mash) showed a tendency to contain higher amounts of isobutylalcohol and isoamylalcohol, less isoamylacetate and lower amino acidity than the sake from rice grains. 4) Sake brewed at lower temperature tended to contain higher amount of isoamylacetate and less isobutylalcohol and isoamylalcohol. 5) Sake brewed from filtered-moromi mash, showing lighter taste than that from unfiltered-moromi mash, showed a tendency to contain higher amount of isoamylacetate, less isobutylalcohol and isoamylalcohol and lower amino acidity.