For the purpose of lowering energy cost, sake and shochu were produced from broken rice and rice bran by non-cooking saccharification with a raw starch-digesting amylase from Chalara paradoxa and simultaneous alcoholic fermentation. In the production of sake, the maximum density of mash was +8 (as sake-meter degree) after 3 days, which was higher than that of the control. The yield of alcohol was 246 l per ton of rice, which was about 30% lower as compared with the control. The taste and flavor of test sample were dry and a little sour, and a little different from those of the ordinary one. Shochu was produced on a commercial scale by using 2.5 ton of broken rice as raw material without cooking. The taste and flavor of the final product was good and similar to those of the control. The method tested for producing sake and shochu seemed to be noticiable from the viewpoint of simplification of process. However, the ratio of cake in the method tested was higher than that in the ordinary method, and the composition of cake was different. The utilization of residual cake must await further studies.