Bacillus sp. KYJ 963, which was isolated from Korean salt-fermented anchovy (anchovy-jeot), produces an extracellular ${eta}$-amylase. The analysis of the digestion products of substrates by thin layer chromatography from the purified protein revealed that the enzyme could not hydrolyze maltose or ${alpha}$-cyclodextrin. In the amino acid composition analysis, the major characteristic of the ${eta}$-amylase was the high proportion of amino acids that possess short side chain such as glycine and alanine.