Rice and sweet potato shochu were brewed by shochu, sake, and wine yeasts selected for their high citric acid resistance. The alcohol concentrations of rice and sweet potato shochu moromi brewed by wine and shochu yeasts were equal to that of control shochu yeast strain SH4, while the alcohol concentrations of rice shochu moromi brewed by sake yeasts were higher than that of strain SH4. The ethyl caproate concentration of sake yeast strains K6 and K7 was the highest in rice shochu moromi, while the ethyl caproate in sweet potate shochu moromi was not detected. The isobutyl acetate concentration brewed by wine yeasts was the highest in both the rice and sweet potate shochu moromi. The principal component analysis based on their aroma and organic acids components showed that each brewing yeast exhibited a different pattern compared to that of control strain SH4. This study showed that rice or sweet potato shochu exhibiting various aroma components can be brewed by using sake and wine yeast strains.