Whether the flavor characteritics of the two isolates of sake yeast ( Saccharomyces cerevisiae ) in a small-scale sake brewing (a tolal of 150g rice) could be reproduced in a pilot-scale one (a total of 300Kg rice) was tested.With Omachi rice cultivar polished to 50%, moromi was prepared by using the modified two-step addition of brewing materials abd yodan-gake .Though the resulted sake from eachstrain contained comparable concentrations of isoamyl alcohol (270-290ppm), 6.0ppm isoamyl acetate and 2.8ppm ethyl caproate were found in sake made with strain YK-0107 and 17.0ppm and 1.7ppm respectively, were in sake with strain YK-2911.Both of the sake containes 400-530ppm malic acid.In reducing ethanol concentrations of the two kinds of genshu (15.2%-14.8%) with water to 10.5% or12.5%, likeness was compared.Panelists favored namashu and nama-chozoshu containing 10.5% or 12.5% alcohol.In sensory evaluation with a three point method, 85 to 95 out of 155 panelists marked 1 point for namashu , and 62 to 75 did for nama-chozoshu made with yeasts irrespective of the strain. The result indicates that flavor and taste of sake made in a small-scale brewing might be reproduced in a pilot-scale brewing.A new type of sake containing high concentrations of flavor components and relatively low concentration of ethanol would be made by brewing ginjoshu with the above procesures.