The physicochemical characteristics and sensory properties of Jinyangju, a Korean traditional rice wine brewed using unique glutinous rice, were investigated over the following range of fermentation temperatures: 10, 15, 20 and $25^{circ}C$. The pH value, total acidity, total sugar content, alcohol content and color value of the Jinyangju were determined after the 2-week fermentation, followed by sensory evaluation of the final product. After fermentation for 2 weeks at temperatures of 10, 15, 20 and $25^{circ}C$, the final pH values were 3.70, 3.73, 3.40 and 3.26, the final total acidities were 1.04, 1.01, 1.39 and 1.72%, the final total sugar contents were 6.43, 6.22, 5.91 and 5.53% and the final alcohol contents were 14.20, 14.17, 14.83 and 15.40%, respectively. The color value of the Jinyangju was not different among the samples. In conclusion, the Jinyangju fermented at $15^{circ}C$ showed the highest values in such sensory properties as color, flavor and odor, and was judged in the sensory evaluation to be the overall favorite.