Takju, a Korean traditional rice wine, was prepared using Koji and Nuluk which were inoculated with single or combination culture of Aspergillus niger, Aspergillus shirousamii, and Aspergillus kawachii to investigate changes in mineral, amino acid and organic acid during fermentation. The mineral content showed a range of 1.50∼15.20ppm for Ca, 0.22∼0.25ppm for Cu, 1.60∼2.10ppm for Fe, 0.17∼0.55ppm for Mn, 0.68∼1.00ppm for Zn, 3.00∼40.50ppm for K, 5.25∼19.50 for Mg, 1.43∼2.95ppm for Na, and 3.00∼63.0ppm for P. It has been found that Takju had 16 kinds of amino acid including aspartic acid. A. niger Nuluk showed the highest contents in total amino acids, while A. kawachii Koji was the lowest in amino acids. The major amino acids were glutamic acid, alanine, leucine, and phenylalanine. The order of organic acids from the highest content in Takju were citric acid$gt; tartaric acid$gt; pyruvic acid$gt; malic acid$gt; lactic acid $gt; acetic acid.