The post-distillation slurry made during shochu production is frequently discarded into the sea, however, it will have to be treated at facilities on land within 2 years. To reduce the amount of slurry, we improved a method of rice shochu production that separates the supernatant from the post-distillation slurry by centrifugation (2500 G, 10 minutes). The supernatant is then used instead of water in the second-stage fermentation of next batch. The amount of post-distillation slurry derived from moromi (62 L) was 34.6 L, and this was separated into the supernatant (26.9 L) and solid component (7.7 kg). Although shochu production was repeated a total of eight times, the yield of alcohol in the 2-8 th production batches was always greater than the first batch (1.021-1.053 times). The fermentation time of the 2-8 th production batches was shorter than the first batch, possibly due to the increase in glucose-forming activity. We obtained a reduction of 68 percent in the amount of the post-distillation slurry.The concentration of diacetyl in the rice shochu, which was used as a chemical marker for quality (vacuum type), was only 50 percent of the critical detection level by humans, despite the fact that diacetyl increased when production was repeated. Although the componentratio of the flavor compounds was altered as a result of repeated production, sensory evaluation showed that the flavor-quality had not changed significantly.