Sake yeast with high productivity of β-phenylethyl alcohol (P 9-5) was isolated from resistantmutants to p -fluoro-phenylalanine. In performing small scale and the industrial scale sake-brewing tests, β-phenylethyl alcohol was more than doubled in the former test and increased to 1.4-1.7 times in the later test compared with the parent strain (K-9, Nippon Jozo Kyokai). On the other hand, the production of ethanol and the acidity were almost same in both strains, P 9-5 and K-9. To elucidate the high productivity of β-phenylethyl alcohol in P 9-5, the time course of β-phenylethyl alcohol productivity and the amount of m-RNA of the related genes in the biosynthetic pathway of the yeast wereinvestigated. It was considered that the increase in β-phenylethyl alcohol was responsible for the biosynthetic pathway and Ehrlich pathway.