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Sansung takju, the Korean traditional liquor at a local area of Sansung in Pusan, has been widely drunken due to its tradition in this area. The studies on microorganisms of kokja, fermentation process and shelf-life of takju were carried out. The most abundant microorganism identified from a commercial Sansung kokja was Aspergillus, Mucor, Phizopus and Penicillium were also identified. In case of a home-made Sansung kokja, Mucor was the most abundant one. Aspergillus, Rhizopus and Absidla were also identified in it. Saccharomyces, Micrococcus and Bacillus were identified in both kokja´s but acid producion bacteria were not found. Ethanol fermentation was carried out at 25℃ and 30℃ using each kokja. The rate of ethanol production was faster at 30℃ than at 25℃, while higher viable yeast count and final ethanol content were obtained at 25℃ than at 30℃. The ethanol contents of the mashes using a cummercial Sansung kokja and a home-made Sansung kokja after 14 days at 25℃ were 11.0% and 12.4%, respectively. The shelf-life of takju was affected more by ethanol content in the product than by storage temperature. The product stored at -15℃ did not change significantly in acidity but tasted watery due to thawing. In case of Sansung takju containing 6% ethanol, level of acidity increased and pellicle was formed on the surface of the product during storage at 30℃. In case of Sansung tatju containing 9% or 12% ethanol, no significant changes in acidity and appearance were observed for 14 days at 30℃.
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