The Si-jiru process is a traditional method of Awamori production that was used about 30 years ago. Rice composition after steeping by Si-jiru was compared with a control group of rice steeped in lactic acid solution and well water in Okinawa for 12-24 hr. This results in the breakage of the cell wall and the exposure of the starch granule. SDS-PAGE detected that rice protein levels were decreased by 14 KDa to 30 KDa when steeped according to the Si-jiru process. This represents a 38% reduction in rice protein with the Si-jiru process compared with a 5-6% reduction in protein for the control. TLC was used to confirm that the Si-jiru steeped rice contained only monogryceride lipids. Lipid concentrationin Si-jiru steeped rice was 66% that of the control. Concentrations of thiamin, ribofravin and biotin were respectively 85%, 90%, and 30% of the control rice. Moreover, potassium, magnesium, and phosphorus levels in rice steeped by Si-jiru were 78%, 65%, and 30% of the control.