We made two dry yeast starters of Saccharomyces cerevisiae strains K 701 and K 901. In order to make dry yeast these strains were grown aerobically in a cane molasses medium with a continuous supply of molasses, then the yeast cells were dehydrated in a dram dryer. Those dry yeast starters、were used for SAKE brewing in four brewing companies on a production scale of approxinatly 3 ton of total rice weight. Every batch of fermented SAKE mash produced on excellent profile, and amino acidity did not increase even at the end of the fermentation period. This showed that these dry yeast strains are tolerant to a high concentration of ethanol The SAKE produced had an excellent taste with a light and fruity fresh flavor. These results show that those dry yeast starters are useful for the practical production of SAKE.