Effects of conditions in pasteurization, cooling and storage temperature on the quality of gin joshu, specially refined sake, were examined. Three samples of gin joshu were pasteurized by plate heaters or by water bath after filling in bottles, cooled by standing or by showering, and stored at 15 or 25°C. Sensory tests of the samples carried out 1month after the pasteurization showed that the methods in pasteurization did not make large differences in the quality of sake, and that rapid cooling by showering was desirable. Sensory tests and gas chromatograms of the samples 9 months after the pasteurization showed that the decreasing rates of aroma components and the maturation degree of sake stored at 25°C were higher than those stored at 15°C. Unpasteurized ginjoshu stored at 5°C lost its aroma, got stuffy flavor and matured as the same degree as pasteurized sake stored at 25°C.