Baikhaju, Nockpaju, Dongdongju and Chungmyungju of the traditional Yakjus - the native alcoholic beverage of Korea - with the different fermentation methods were brewed and the volatile odor components were analized by gas chromatography methods of headspace gas. The general constituent content in them was different a little, and formaldehyde, acetone, acetaldehyde, ethylacetate, ethylalcohol, n-propanol, iso-butanol, iso-amylalcohol, diacetyl and dimethyl sulfide were separated and quantified into the volatile aroma components. The contents of acetaldehyde, ethylacetate and n-propanol were $17{sim}73ppm$, and iso-amylalcohol were $418{sim}925ppm$. The contents of formaldehyde and acetone were $0{sim}2.15ppm$, and that of diacetyl and dimethyl sulfide were $0.032{sim}1.012ppm$, and $5{sim}65ppb$.