To provide a "sho-chu", with a conventionally unused food material as a raw material, and to provide a method for producing the "sho-chu".

In obtaining the "sho-chu" by koji preparation, primary fermentation, secondary fermentation followed by distillation, okra is used as a raw material in the secondary fermentation; wherein the okra is preferably such as to have been put to vacuum drying. Thereby, the "sho-chu" with a conventionally unused food material as a raw material is obtained. Use of vacuum-dried okra enables the viscosity of the "moromi"(unrefined "sho-chu") obtained by the secondary fermentation to be reduced and also enables the grassy smell of the "sho-chu" after the distillation to be reduced.