To provide a vinegar-like seasoning in which organic acids such as citric acid and minerals are concentrated to higher levels than those of conventional unrefined vinegars without requiring adjustment of acidity before the commercialization of a product.
A concentrate of a distillation residue of an unrefined Shochu (Japanese distilled spirit) liquid is obtained by carrying out solid-liquid separation of an unrefined Shochu into the liquid part of the unrefined Shochu and a solid part of the unrefined Shochu, carrying out distillation of the liquid part of the unrefined Shochu, distilling off alcoholic contents and then further conducting vacuum distillation of the resultant distillation residue. A method for producing the concentrate of the distillation residue of the unrefined Shochu liquid is provided. A food and drink comprises the concentrate.
NISHI SHUZO KK