Among shochu group Otsu, the mainstream shochu are those produced by distillation of moromi which is made from first and second fermentation and the production of kasutori shochu (shochu made from rice wine lees) is only less than 1000kl.
焼酎乙類は一次発酵・二次発酵を経てつくられたもろみを蒸留して製造されるものが主流をしめており、粕取り焼酎は1000klに満たない。