High hydrostatic Pressure was applied to Foxtail Millet Yakju to investigate the effects of high pressure on inactivation of microorganisms and enzymes. Total bacteria, lactic acid bacteria and yeast in untreated Yakju were $1.5{ imes}$10$^4$,1.9${ imes}$10$^4$ and 1.4${ imes}$10$^4$ CFU/mL, respectively. Total bacterial count was reduced to 4.1${ imes}$l0$^2$ CFU/mL, while lactic acid bacteria and yeast were sterilized completely in Yakju heated at $65^{circ}C$ for 15 min. Lactic acid bacteria and yeast decreased greatly with the increase of treatment pressure, and were sterilized completely in Yakju treated at more than 300 ㎫ for 10 min/$25^{circ}C$. Total bacteria were not completely sterilized with pressurization of even 600 ㎫ at room temperature and reduced to 2 log cycle even at $65^{circ}C$. Total bacteria decreased by 2∼3 log cycle with the increase of treatment time from 10 to 60 min at $25^{circ}C$/300 ㎫. Pressurization of Yakju caused a partial inactivation of $alpha$ -amylase and glucosamylase, and the activities of $alpha$ -amylase and glucoamylase decreased by 18.1% and 21.1%, respectively at $25^{circ}C$/600 ㎫/10 min. Activities of $alpha$ -amylase and glucoamylase decreased with the increase of temperature, and 22.2% and 32.1% of the original activity were remained with the treatment at $65^{circ}C$/300 ㎫/10 min, respectively. Enzyme activities decreased slightly with the increase of treatment time at $65^{circ}C$/300 ㎫.