To study the optimum fermentation and aging conditions for preparation of Andong Sikhe which is consumed in the northern Kyungbuk province as a traditional beverage, Sikhe were fermented and aged at $12^{circ}C$ for 48, 60 and 72hrs and fermented at 40, 50. and $60^{circ}C$ for 2, 3, and 4hrs and then aged at $12^{circ}C$ for 20 hrs, Non-volatile organic acids and free sugars were analyzed by GC and HPLC, respectively, and sensory test was performed. Sikhe fermented at $40^{circ}C$ for 3hrs and aged at $12^{circ}C$ for 20hrs was evaluated the most favorable one by sensory test. This Sikhe had the lowest pH 4.6~4.7 among sample and 14.6% of sugar. The sugar content was lower than those of Sikhe Fermented at $50^{circ}C$ and $60^{circ}C$. In organic acid analysis, the concentration of malate 67.53%/mg in this Sikhe was the highest. Lactate, succinate and maleate were produced more in this Sikhe than in any other ones. Oxalate which was existed before fermentation was not found in the Sikhe, and a small amounts of citrate and fumarate were produced. In sugar analysis, maltose was dominant 11.56%, glucose 1.25% and fructose 0.45%.