Sikhae is a famous traditional rice beverage with strong malt flavor caused by amylolitic digestion of starch of rice by enzymes in malt. This was prepared by houswife at home, however, local packers already commercialize the sikhae in tin can or retort pouch for export and for satisfying those consumers who prefer convinient foods. They process the sikhae at 121℃ for 25 minutes and approximate F_(process) value is 19. The sikhae processed under this condition is inferior in nutritional quality and color. We found that major factors affecting the processing condition of sikhae was gram-positive sporeformers and yeasts. Therefore, we postulated that milder process condition could be introduced if we control the sporeforer with unique BRAS grade compound. In this study Nisin was used to control the gram-positive bacteria. we used mild heat treatment to control yeast and non-sporeforming gram negative bacteria. We obtained very successful results and will present the data here.