In order to optimize storage conditions of Korean traditional Makgeolli, we brewed Korean traditional Makgeolli for 1 week with two-stage fermentations and investigated changes viable cell counts of yeasts and bacteria during storage for 1 month at 4 oC and 20 oC. Yeast viable cell counts were decreased to 89.0% after storage for 30 days at 20 oC, however, those were not significantly changed at 4 oC storage. Bacteria cell counts were decreased to 59.0% of initial cell counts for 30 days at 4 oC. In the storage at 20 oC, bacteria were significantly decreased to 98.0% of initial cell counts after storage for 30 days. Lactic acid bacteria were also similar to those of total bacteria cell counts at 4 oC storage, however, 99% of lactic acid bacteria were decreased at 20 oC storage for 30 days.