To provide a Kasutori Shochu (low-class distilled spirits made by distilling the sake lees) free from undesirable Kasutori Shochu smell originated mainly from aldehydes and having the fragrance of bamboo or bamboo grass.

Kasutori Shochu having an alcohol concentration of 20-45%(v/v) is prepared by mixing 100 pts.wt. of sake lees with 1-150 pts.wt. of bamboo or bamboo grass finely crushed to an average particle diameter of 20-10,000 m and distilling the mixture. The distillation residue left after the distillation of the Kasutori Shochu can be used as a feed.