PURPOSE: Only the pulp of nuts of Brazilian palm are used as a starting material to effect fermentation whereby a distilled liquor with good taste of Brazilian palm fruit is obtained.

CONSTITUTION: Steamed rice is subjected to fermentation for making SHOUCHU (distilled SAKE liquor containing other materials) for 8W10 days and the resulting mash is combined with only fruit pulp of Brazilizn palms which are prepared by steaming the fruits for 10W30min for thermal denaturation, centrifuging skins and seeds or stones and cooling to effect further fermentation for 3W 4 days. Then, the fermentation mixture is distilled under a pressure reduced by 50W150mmHg at temperatures lower than 65°C to give a distillate of more than 35% alcohol content. Then, the distillate is cooled down to 4W6°C within 2W3 days and purified by filtering it through an activated carbon made from palm shells at the said temperature.