* Chiba -kurimoto laboratory Co ., ltd.)To classify the flavors of Shochu and White spirits, we analyzed 20 volatile compounds by head space solid phase micro extraction (SPME), 7 volatile compounds by direct head space analysis, and 2volatile compounds by enzymatic analysis among 28 Shochu-otsu, 2 Blended shochu,3 Shochu-ko, 4 Baijiu (Chinese liquor), 3 Vodka, 3 White rum, 3 Gin, and 4 other Spirits. Acidity, TBA-value, and pH were also determined. In a cluster analysis using these 32 elements, Shochu-otsu was distinguished from the other spirits. In a stepwise discriminant analysis procedure using acetic acid, ethyl acetate, 3-methyl-1-butanol, and dodecanol, they were classified into three groups : Shochu-otsu, Light spirits (Shochu-ko, Blended shochu, Vodka and White rum), and Baijiu. It was also possible to classify Shochu-otsu into six raw material categories by a discriminant analysis using methanol, 1-propanol, 2-methyl-1-propanol, and ethyl octanoate.