Physico-chemical indexes in the accumulation process of sesame-flavor liquor were investigated in this work. The results indicated that ALA, LEU were showed 40% (w%) in aliphatic amino acids, and glucose 60% in reducing sugars, respectively. The activities of functional microorganisms (e.g., mould, bacteria) and hydrolases (e.g., sugar enzyme) were increasingly improved in the range of 4-16 h. Bacillus was the dominant bacteria reaching to 80%. Mould amount was lower than that of bacteria and saccharomycetes, keeping a relatively stable stage, with a maximum of 4×10⁴, 5×10⁷ and 4×10⁷ counts/g at 16 h, respectively. Moreover, saccharifying enzyme vitality was not influenced obviously in sesame-flavor liquor brewing. Nutriments and aroma-producing precursors produced in the preparation phase are beneficial for microorganism.