Lactic-bacteria were isolated from spoiled sake, and identified by DNA-DNA hybridization. Unpasteurized sake samples were diluted to 15 and 10%(v/v) alcohol, and stored at 25°C for 30 days to spoil them. From the undiluted spoiled sake samples, 2 strains of Lactobacillus fructivorans were isolated. From the spoiled sake samples of 15%(v/v) alcohol, L. fructivorans , L. hilqardii and L.paracasei were isolated. From those of 10%(v/v) alcohol, these 3 species and L. rhamnose were isolated. Isolates from spoiled sake on the market, in storage tanks, or participated in a contest were mainly L. fructivorans and L. hilgardii . On the other hand, many strains of L. paracasei were isolated from unspoiled and unpasteurized sake.