The effect of conditions in the steamed rice cooling process on aging was investigated. The level of humidity in the cooling process had a great effect onthe aging of the steamed rice. In Ginjo sake brewing that used aged rice as the Kakemai, a Ginjo sake with a lower alcohol yield, acidity, amino acidity, OD 260, OD 280, and ethyl caproate concentration and a higher ratio of sake cake, and isoamyl alcohol than the control was obtained.