We tested uncooked rice polish (shironuka) for sake making to see if it would provide an effective means of using this by-product of the sake industry. We made sake according to the conventinal sake brewing method, except that we used uncooked shironuka instead of pre-gelatinized rice in the stepwise mashing of the first (Soe), second (Naka), and third addition (Tome). The chemical and mineral components of the sakes were studied, and a sensory evaluation was also carried out. The following results were obtained in comparison with standard sake. 1) The alcohol concentration of sake using shironuka was higher than that made with pre-gelatinized rice, thus shironuka is easily fermentable in the sake mash. 2) Sakes using shironuka had higher amino acidity, isoamyl alcohol, and iron the amount of shironuka was increased. 3) Sake using shironuka at Tome has a lower acidity and lower acetic acid concentration than that at Soe. It was estemated that sake yeasts at Tome produced fewer acid compounds because the concentration of glucose in the Tome mash was lower than that in the Soe mash. 4) In the sensory test, sake using shironuka at Tome was superior to that at Soe. These results indicate that when adding uncooked shironuka at Tome, it should account for less than 10%of the total material used in sake making.