The side effects, such as belching and headache, after Makgeolli intake are an obstacle to the development of theMakgeolli industry. The side effects of drinking Makgeolli have many causes. The possibility of BA production by incorrectstorage conditions cannot be excluded. This study analyzed the BA contents produced in non-sterilized Makgeolli after 5days storage at 4 and 20℃. BA was not detected in Makgeolli stored at 4°C, but putrescine and tyramine were detected in20℃. A drinking test was performed to determine the relevance of the BA contents and hangover symptoms. The resultsrevealed no significant difference in the taste score and symptoms score between 4 and 20℃ storage. Therefore, the resultssuggest that the presence of BA in Makgeolli produced during room temperature storage for 5 days does not induce orstrengthen hangover symptoms. On the other hand, the alcohol and BA dose may be insufficient to represent the normalsymptoms of a hangover.