Saké was brewed using rice and rice-koji defatted by extraction with supercritical carbon dioxide (SCCO2). Extraction with SC:CO2 at 300 atm and 40°C decreased the total contents of lipids of 90%- and 80%-polished rice to levels comparable to those of 80%- and 70%-polished rice. Addition of 5 wt% ethanol to SCCO2 further decreased the total lipids. SCCO2 extraction also removed lipids from rice-koji without decreasing its enzymatic activities. SCCO2 treatment of rice improved the quality of saké, but SCCO2 treatment of rice-koji did not.