Brewing tests were carried on using white corn starch as a part of raw materials. There was no big difference between fermentation process of the tested moromi mashes and that of blank. Brewed sake in this method showed that density (Sake-meter) was heavy, while acidity and folmol-N were less compare with blank. There was a litlle difference in color, flavour and the result of sensory test among those sake samples. Most of iron in the starch transfered to the sake cake.