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We determined the carbon isotope ratio (δ 13 C) of ethanol in Sake and Shochu by isotope ratio mass spectrometry (IR-MS) . In ethanol condensation, the vacuum condensation had a lower carbon isotope discrimination ratio than simple distillation. Moreover, vacuum condensation was more effective in comparison to simple distillation. In Sake, there was a positive relationship between the δ 13 C value and the ratio of ethanol of added brewing -alcohol in the ethanol of Sake. It seems that we could speculate on the ratio of added brewing-alcohol. In an analysis of commercial Sake, the δ 13 C value among Junmai-shu, Honjozoshu, and Futsuu-shu was significantly different. In Shochu, a relationship between the δ 13 C value and the ratio of ko-rui in konwa Shochu was observed. It is suggested that the mixing ratio could be presumed by the δ 13 C value. The analysis of commercial Shochu supported the possibility of such speculation. Key words：

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We developed a simple method for the determination of ethyl carbamate in alcoholic beverages.

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