Extraction of pigments from red rice ( japonica type) and black rice ( indica type) was examined using acidic or alkaline water, ethanol and acidic ethanol, respectively. Extracted pigments showed an absorption peak around 460 nm having a yellowish brown color in 0.1 N HCl solution, which was different from that of antocyan pigments, and seemed to be composed of catechin and similar pigments of various polymerization degree. The color of the sake made from red rice was light yellow immediately after the filtration of mash, but changed into red during storage. This color change was due to oxidative reaction which was influenced by temperature and daylight irradiation. Red pigments in the sake had similar properties with antocyan pigments, and were stable under cold and dark conditions.