Following the former examination in 1972 (Omura et al. 1974 c ), "Kaibashirazuke" and "Umitake-zuke" (shell ligament and "umitake," Barnea (Anchomasa) manilensis, soaked in pomace of "sake") were again examined in December of 1974. Chemical constituents were determined on respective 4 brands of the sample. "Kaibashira -zuke" : Water 52. 5~59. 5 (56. 8± 1. 5) % ; protein 10. 1~11. 9 (11. 0±0. 4) %; lipid 1. 0~1. 4 (1. 2±0. 1) %; ash 2. 9~4. 8 (4. 2±0. 5) % ; sugar 19. 4~26.9 (23.7±1.7)%, starch 2. 0~3.4 (2.6±0. 3) %; energy 152~ 179 (166±5. 5 ) kcal ; ratio of ligament 35. 5~46. 5 (39. 0±2. 6) %. "Umitake -zuke" : Water 52. 9~58. 9 (57. 1 ±1. 4) % ; protein 9. 4~40. 7 (9. 8±0. 3) %; lipid 1.2~1.4 (1. 3±0. 05)%; ash 3.3~4.9 (3.9±0.4)%; sugar 22.5~32.0 (26.4±2.2)%; starch 1.4~2.8(1.9±0.3)%; energy 150~489 (164±9.0) kcal; ratio of "umitake" 29.0~47.0 (36. 0±4. 0) %. By comparing with the former results, some increase in lipid content was observed. Howerver, this might be attributed to change of the analytical procedure from Soxhlet-extraction method to acid-degradation method. In addition, the average ratio was fairly lower than that of the former sample, on which some lower value of protein content might be explained. In all samples, artificial sweetnesses and intestinal flora were not detected, while sorbic acid of lower level than allowance was estimated in one brand. The sensory test was also carried out. As previously reported, the direct relationship between the evaluation and chemical constituent was not established. However, the evaluation, especially in some items such as aroma or taste, was dependent on the maker. This might be ascribed to the quality of the pomace of "sake" employed.