Saccharomyces yeast spores are more resistant to drying and storage than vegetative cells. For the mass production of yeast spores, compressed yeast was directly inoculated into a sporulation medium (SM). The effects of inoculum size and the addition of rice wine cake (RWC) into SM on the sporulation were examined using flasks. With $1\%$ inoculum of compressed yeast, $1.45{ imes}10^8/ml$ of asci was obtained. The addition of $0.5\%$ RWC into SM improved the cell growth and spore yield, and the number of asci formed was $2.31{ imes}10^8/ml$. The effects of culture temperature, temperature-shift, and concentrations of inoculum, potassium acetate, and RWC on the sporulation were also evaluated using a jar fermentor. The optimum temperature for spore formation was $22^{circ}C$ where the number of asci formed was $2.46{ imes}10^8/ml$. The shift of culture temperature from initial $30^{circ}C$ for 1 day to $22^{circ}C$ for 3 days increased the number of asci formed to $2.96{ imes}10^8/ml$. The use of $2\%$ (w/v) inoculum of compressed yeast, $2\%$ potassium acetate, and $1\%$ (w/v) RWC in SM with the shift of culture temperature of initial $30^{circ}C;to;22^{circ}C$ resulted in $90\%$ sporulation ratio and formation of $6.18{ imes}10^8;asci/ml$.