Shochu meant Kasutori shochu for people in production area of shochu as it is written that "shochu is produced by the distillation of fresh rice wine lees in a steam basket" in "Honcho Shokkan," a materia medica of the Edo period.
江戸時代の本草書『本朝食鑑』に、「焼酒は新酒の粕を蒸籠で蒸留して取る」とあるように、清酒が醸造される地域で焼酎といえば粕取り焼酎のことであった。