Effect of γ-irradiation on components of traditional shochu was investigated. I. Ethylacetate and acetaldehyde in shochu increased significantly under 0.5-3.0 Mrad irradiation conditions. 2. OD²⁷⁵₁₀ decreased remarkably and ethylesters of higher fatty acids decreased gradually by increasing in γ-irradiation. 3. It was recognized that a new type shochu was made by 0.5-1.0 Mrad irradiation with respect to the flavor and taste.