Shochu distilled residue contains abundant water, and is difficult to preserve for a long time. The preservative quality of the residue, however, was improved by lactic acid fermentation. We examined changes in organic acid, free amino acid, and tochopherol in shochu distilled residue after lactic acid fermentation using lactic acid bacteria obtained commercially and isolated from shochu mash. Moreover, we investigated the suitability of shochu distilled residue as feed when fermented on a large scale by lactic acid bacteria, acremoconc. Results of a blood test on breeding cows suggested that the fermented shochu distilled residue is suitable for feed.