Mixtures of rice and sweet persimmons to make sweet syrup, jochung, were saccharified by barley malt. Soluble solid contents, reducing sugar and free sugar contents, and sensory quality were determined in jochungs, which were prepared from various ratios (10 : 0, 7 : 3, 5 : 5, 3 : 7) of rice to sweet persimmons. Amylase activity had the highest value, 10466 Unit, after 3 hrs during saccharification process at 55℃. In HPLC determination of free sugars, maltose in saccharifying liquids found the highest amount followed by fructose and glucose. With increasing amounts of sweet persimmons, fiuctose and glucose contents increased while maltose content decreased. The soluble solid contents reduced as the sweet persimmons proportions increased. The control group without sweet persimmons showed highest value, 58°Brix, in soluble solid content. There appeared to be a slight decrease in reducing sugar and free sugar contents as proportion of sweet persimmons increased. Jochung prepared at high amounts of sweet persimmon had better scores in overall acceptance.