An ethanolic fermentation process was developed for preparing Doenjang with high ethanol. Higher and efficient viable cell production of salt-tolerant ethanolic yeast is a prerequisite for the successful commercial-scale process of ethanol production during Doenjang fermentation. Culture conditions of salt-tolerant yeast, S. cerevisiae KFCC 10823, was studied in terms of the effect of several environmental and nutritional factors. Viable cell numbers were the highest in a medium containing the following components per liter of water: soysauce, 300ml; dextrose, 50 g; beef extract, 5 g; yeast extract, 5 g; $KH_2PO_4$, 5 g; NaCl, 50 g. The optimal culture conditions of S. cerevisiae KFCC 10823 were pH 5.5, $25^{circ}C$, 200 rpm and 0.5 vvm. Yeast viability during batch fermentation was gradually decreased to a level less than $90{\%}$ after 35 hours. The maximum cell number was $2.2{ imes}10_7$ cells/ml at the optimal condition. Doenjang prepared with ethanolic yeast was ripened after 45 days at $30^{circ}C$. This Doenjang contains 470 mg% of amino nitrogen and 2.5% ethanol. The shelf-life at $30^{circ}C$ was theoretically estimated as 444 days.