Sake yeasts having high malate and succinate productivity were obtained from mutants resistant to α-ketoglutarate. One sake yeast, kyokai no. 701 (K-701), was mutagenized with ethyl methanesulfonate and mutants, which were grown on SD agar plate containing 25 mM α-ketoglutarate at 30°C for 3 d, were selected. Forty-five mutants obtained were used for fermentation in a koji extract medium, and almost all produced higher total acidity and succinate than the parental strain. In a small-scale sake brewing test, One (2 OG-R 39) of these mutants produced a 1.7 times higher total acidity, a 3.0 times higher concentration of malate, and a 1.8 times higher concentration of succinate. However, this mutant exhibited neither resistance to cycloheximide nor sensitivity to dimethyl succinate.