PURPOSE: To prepare refined Japances sake free from the odor of long-stored rice, using long-stored rice, by liquefying the rice with enzyme or an acid, and treating the liquid with an ion exchange resin to remove the DMS precursor.

CONSTITUTION: Steamed rice obtained by immersing, draining and steaming long-stored rice by conventional method, is liquefied using an enzyme or an acid. After the completion of liquefaction, the liquid is filtered and treated with an ion exchange resin, e.g. a weakly acidic cation exchange resin, to remove the DMS precursor existing in the filtrate. The treated filtrate liquid is used as a raw material for the brewing of refined Japanese sake.