In the fermented mash of Takju made from different raw-materials the general components are determined by chemical analysis and me organic acids, sugars are identified by paper chromatography method. The results are summarized as follows. 1. Alcohol content is the highest in the fermented mash made from starch. 2. Contents of organic acid in the fermented mash from rice are more than, those in other raw materials including lactic acetic, succinic, fumaric, malk and The dltric acid flavour of Takju mainly depends on the components of organic acid. 3. glucose, sucrose, fructose, maltose, rainnose, xylose are identified in the raw-materials and glucose, sucrose, fructose, xylose are found in the fermented mash. 4. In order to get good-fiavour in the starch-fermented mash and flour-fermented mash as well as rice-fermented mash, there should be contented organis as much as rice-fermented mash.