We have been trying to isolate and utilize microbial resources from the indigenous alcoholic beverages all over the world. In Japan, Asperillus oryzae was used for koji making. Portions of conidia were inoculated on cooked polished white rice grain and incubated to make koji. A. oryzae produced hydrolyzing enzymes such as amylases and proteases. Koji was applied for production of alcoholis beverages and various traditional fermented foods. In China, Rhizopus spp. and/or other fungi were used for microbial starter called qu in Chinese. These fungi floating in the air and grown on the wall of the brew house were grown in the block or dumpling made from raw ground flour of wheat grain or other cereal. Rhizopus spp. And other fungi produced amylases was utilized for making alcoholic beverages. In this study, we tried to utilize Amylomyces rouxii YTH3 isolated from Thai microbial starter, loog pang as the saccharifying agent for ethanol fermentation.