The development of techniques to reduce stress in the aquaculture industry is essential for the good growth, low mortality, and high flesh quality of farmed fish. Shochu is a traditional Japanese alcoholic beverage, and the disposal of large amounts of Shochu lees waste has been a problem. As Shochu lees contain low-molecular-weight compounds, which are thought to have health benefits, the lactic acid-fermented by-product of Shochu distillery (FBPSD) was tested to estimate its anti-stress effects in neuropeptide Y-knockout zebrafish (NPY-KO), which exhibit high anxiety and low sociability, as a farmed fish model.In the Black-White preference test, NPY-KO preferred the black area over the white area due to fear, whereas NPY-KO fed the FBPSD showed a higher preference for the white area with more swimming distance than the control group. In the 3-chambers test, NPY-KO showed low sociability with the unfamiliar zebrafish group, whereas FBPSD-fed NPY-KO showed high sociability with the group. The mRNA level of isotocin, the homologue of human oxytocin, was significantly increased in the brains of FBPSD-fed zebrafish. The oxytocin receptor antagonists L-368,899 attenuated the effects of FBPSD in the 3-chambers test. These results suggest that FBPSD attenuates anxiety in NPY-KO zebrafish by activating isotocin neurons.