A newly developed rice-shochu making process which reduces waste production and process cost has been studied.The low-waste process involved addition of the post-distillation slurry from the conventional method to moromi. In our previous report we bred shochu yeasts with high viability and selected from strain S 20 E 12.In this report, firstly, by using strain S 20 E 12 we examined various conditions for preparing post-distillation slurry suitable for the newly developed recycling process of shochu making. It was found that suitable post-distillation slurry was derived from moromi with more than 30% koji ratio and 8 to 10 days of second-stage fermentation period in the conventional method.The activity of saccharifying enzymes remained stable and viable cell number was high, being 4.7×107 cells/ml after vacuum distillation at-63 cmHg and 45°C for four hours. On the basis of these results, we studied optimum conditions for the newly developed recycling process. Moromi consisting of 138g steamed rice and 175ml post-distillation slurry without addition of yeasts, rice-koji, and water, was fermented at 25°C for 4 different fermentation periods.Viable cell number was 3.7×108 cells/ml on the 8th day and 1.1×108 cells/ml on the 15th day. But there was a rapid increase of sulfur compounds and α-amino compounds, especially in prolonged fermentation. Distillate of the moromi showed increase of acetaldehyde concentration and decrease of flavor compound with longer fer mentation time.The results suggest that distillation on moromi soon after completion of 8 day fermentation would make good quality shochu by the newly developed recycling process.