To provide a fermented food of Shochu lees, containing dietary fiber components originated from natural products abundantly, rich in flavor and easy to eat by effectively utilizing Shochu-distilled lees; and to provide a method for producing the food.

The method for producing the fermented food of the Shochu lees involves fermenting a mixture comprising the Shochu-distilled lees, saccharides, lactic bacteria, preferably yeast, and optionally at least one kind selected from the group consisting of milk, nonfat solid dairy ingredient and whey. The fermented food of the Shochu lees rich in the flavor, hardly having the smell of the Shochu-distilled lees, having good taste and abundantly containing the dietary fiber components is produced by the method for producing the fermented food.

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