The aim of this study was to determine changes of physicochemical properties and microorganisms of commercial Makgeolli during storage at 10 oC and 25 oC During storage at 10 oC for 11 days, ethanol contents did not increased up to 7.0%, and pH and total acidity were ranged with 3.12-3.99 and 0.22-0.28%, respectively. Makgeolli which was storaged at 25 oC for 11 days showed more than 7.0% of alcohol contents, pH of 3.96-4.17 and total acidity of 0.27-0.30%. Yeast cell counts showed maximal 2.90-16.00 × 10 ⁷ CFU/mL at 10 oC for 3 days and 1.12-29.40 × 10 ⁷ CFU/mL at 25 oC for 1 day. Lactic acid bacteria and total bacteria cell counts of Makgeolli which was storaged at 25 oC for 11 days were higher than those 10 oC storage. In preference test, Makgeolli from storage at 10 oC for 11 days was showed the level of 4.9-5.2 points however, Makgeolli from storage at 25 oC for one day showed below 5.0 point.