To add unique flavors and favorable characteristics to alcohol drinks, we screened Saccharomyces cerevisiae strains from 14 municipal flowers, beach flowers and algal beach casts in Ishikawa, Japan. Among the 796 isolates, 63 strains from four municipal flowers and 6 strains from the algal beach casts produced 10% (v/v) ethanol in peptone-yeast extract broth containing 20% (w/v) glucose. From these strains, selected 24 strains were identified by characteristics of carbohydrate utilization and ITS gene sequencing. All of the strains were identified as S. cerevisiae . In the one-step small moromi model (2 g of Aspergillus oryzae malted rice ( koji ) and 4 g of α-processed rice were diluted to 17.5 m l with spring water) test at 15°C for 14 days, the isolates could produce sufficient amounts of ethanol (15-16%, v/v). In comparison with general sake -yeast Kyokai-No.7, the isolates had an increased acid value and lower pH. Malic acid content, which is regarded as a contributor of crispy and refreshing flavors in sake brewing, was increased significantly by an isolate from algae (Misaki-1). The algal strain differed from the flower-yeasts in carbohydrate utilization and 2,3,5-triphenyl tetrazolium chloride (TTC)-reducing activity. These results suggest that the S. cerevisiae strains isolated and selected in this study, particularly the algal-yeast Misaki-1, can be excellent starters for the brewing of sake and the other alcoholic drinks.