To provide a method for effectively manufacturing Sake of high quality enabling remarkable reduction of a manufacturing cost by using a solid culture product from Aspergillus oryzae and yeast and eliminating pre- fermentation process to produce an unrefined Sake.

This method for manufacture of Sake simultaneously carries out production of various enzymes by Aspergillus oryzae and proliferation of yeast for alcoholic fermentation by spraying spores of Aspergillus oryzae or culture medium of the Aspergillus oryzae and culture medium of yeast or dried yeast biomass to a cereal material such as steamed rice or the like to carry out a simultaneous production of enzymes by Aspergillus oryzae and proliferation of yeast biomass in a mixed solid culturing state.