A type of shochu prepared using barley as the main ingredient is described together with a method for its manufacture which involves distillation under a pressure in the range from 6.13 x 104 to 9.20 x 104 Pa. The barley shochu has vanillin, 4-vinylguaiacol and furfural contents of 0.2-0.5, up to 1.0 and 3-15 mg/l, respectively.

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