This study was carried out to investigate storability and develop suitable storage method for barley. Rough and milled barley such as Olbori (covered barley), Ssalbori (naked barley) and Chalssalbori (waxy naked barley) were packaged in 3P bag and OPP film bag, respectively, and stored at ambient and low temperature warehouse conditions. The weight loss was higher in milled barley than that of rough barley during barley storage. Acid value, one of the most important factor for grain quality evaluation, was increased from 4.9∼9.0 ㎎ KOH/100 g to 6.5∼19.9 ㎎ KOH/100 g in milled barley at 16 months after storage. Reducing sugar content was increased while germination and water absorption rates were decreased during barley storage period. In terms of penal taste of boiled barley, rough barley could be stored safely more than one year regardress of storage methods wherease milled barley stored in ambient temperature warehouse produced nasty flavor at 8 to 10 months after storage.