Water absorption, and swelling of polished barley as raw material of shochu were studied on 6 varieties. The maximum volume of water absorption was between 53% and 60%. Nishinochikara showed the largest volume, and Daisengold, and Mihogolden showed the smallest value among barleys tested. The maximum absorption volume was not affected by the temperature of steeping water, but was varied with varieties, and it was also affected by the moisture content of polished barley when compared in the same variety. Swelling rate after 6 hr. of steeping was clearly different for two row and six row barleys, and Minorimugi , a six row, showed the higest value. In two row barleys, the absorption rate was represented by the equation, Y =aX^b, where X represent time and absOrption rate, Y absorption rate respectivety, and a and b are coefficient obtained for each variety. According to this expression, the time to reach an absorption rate 35% was varied by the temperature of steeping water to be about 20-45 min., and varied by the variety to be about 17-45 min. at 30-15°C. The change in absorption rate was represented by the Total Temperature (the product of the temperature (°C) and time (min.)). It was suggested to be a useful factor, because the time of steeping could be set up according to the temperature of steeping water from the total temperature.