Enzyme production in shochu koji made with various shochu seed-koji was studied.Activities of glucoamylase (raw starch-digesting activity), α-glucosidase and acid carboxypeptidase showed high positive correlations with mycelial weight.The coefficient of variation in enzyme production by shochu koji was the highest with acid proteinase followed by α-amylase, values being 47.1% and 38.3%, respectively.Commercial shochu seed-koji could be classified into 2 groups by results of cluster analysis on various enzyme activities per mycelial weight.There was a good correlation between acid stability of α-amylase and acidity of shochu koji.