The present study examined the following points: Conservation stability considering the storage temperature of sake cake under aerobic conditions (conservation examination), effect of the conservation period of sake cakes on pigs’ palatability (palatability examination 1), and effect of mixing a portion of sake cake with commercial feed for each conservation period on palatability for pigs (palatability examination 2). Conservation examination: Sake cakes were conserved at 10°C, 20°C, 30°C, and room temperature (25°C～31°C) for 0, 3, 7, and 14 days each. Subsequently, the pH, lactic acid, acetic acid, propionic acid, butyric acid, and ethanol contents in the sake cakes were determined. These contents did not change with during the conservation period. Palatability examination was performed as the cafeteria test in the following two examinations. Palatability examination 1: Sake cakes conserved at room temperature for 0, 3, 7, and 14 days were mixed with the commercial feed at a ratio of 0% or 5% as dry matter basis. Results indicate that, regardless of the conservation period, the feed supplemented with sake cake had significantly improved palatability compared with the basal feed (P<0.05). Palatability examination 2: Sake cakes conserved at room temperature for 0, 3, 7, and 14 days were added to the basic feed to obtain a dry matter ratio of 0%, 5%, 10%, 15%, and 20%, and the effect of the addition ratio of sake cake on palatability was examined. Feed intake was significantly higher in the 15% group than in the 0%, 5%, and 10% groups, and in the 20% group than in the 15% group (P<0.05). Our results indicated that sake cake exhibit conservation stability even when it was stored under aerobic conditions and conserved at ≤30°C for 14 days. Our findings also suggested that adding 5%-20% sake cake to the feed improved the palatability of the feed and even if the sake cake was conserved for up to 14 days.