Abstract: Cassava starch fermentation for industrial alcohol has a broad prospects for development, but needs high energy about 30% input in the gelatinization and saccharification process, thus hinder the development of starch alcohol. Cassava raw starch fermentation for alcohol helps to save energy. Single factor and orthogonal experiments were performed to optimize the fermentation conditions for high concentration alcohol production from cassava raw starch. The main factors that influenced the alcohol production were fermentation time, raw starch digesting glucoamylase and yeast dosage. The optimized conditions were: material to water 1:2.5, enzyme dosage 315 U/g, yeast dosage 7500 cfu/mL, and fermentation time 5 d. The alcohol concentration of fermentation liquor reached 12.9% under the optimized conditions, while the content of the residual sugar was 0.38%, and the starch utilization rate was 73.86%. But compared with the low temperature hydrolysis process the method remained inadequate.