Production of shochu from raw and cooked sweet potato was attempted by using saccharifying enzyme for reducing energy consumption. Sacchromyces cerevisiae Hakken No.1, which is able to ferment maltose rapidly, and a saccharifying enzyme DABIASETM K-27, originated from Aspergillus sp. K-27, were used in experimental shochu making. In the fermentation of crushed raw sweet potato, the fermentation was terninated after 72 hr at 35°C with an enzyme concentration of 30 U/g total sugar. The concentration of ethanol produced was 82. 3 g/ l with corresponding fermentation efficiency of 95. 9%. On the other hand, in the fermentation of cooked sweet potato, the enzyme concentration required was over 30 U/g total sugar. But the fermentation was terminated only after 40 hr with corresponding fermentation efficiency of 97. 7%, showing that the fermentation time could be reduced to one sixth as compared with that of the main fermentation in the conventional shochu making. When a liquid koji , which was the broth of Aspergillus kawachii cultured in a rice-stillage medium for 5 days, was substituted for the saccharifying enzyme, fermentation came to end after 56 hr with corresponding fermentation efficiency of 96. 5%. The shochu made from cooked sweet potato with the saccharifying enzyme is a new type one with a good flavor derived from cooked materials and a little dry taste. But the other products are not suitable for beverage alcohol.