Shochu distillation produces a significant amount of byproducts, or remnants, which in the past were mainly used to fertilize farm land and feed livestock. However, over the past few years, there has been some significant headway made in tumor-cell research using shochu remnants.
In a study performed in 2004, researchers from Sojo University located in the Kumamoto prefecture, in coordination with the National Research Institute of Brewing, found that after processing shochu remnants and using them to treat test subjects suffering from stomach tumors, the remnants compound effectively reduced the number of tumor cells. Thus they concluded that shochu remnants, if processed, could be used as a medicine to treat stomach tumors, or even as a food supplement.
In 2006, the same team at Sojo University continued to research how shochu distillation byproducts could be effectively utilized medicinally. During this study, the team observed the effects shochu distillation remnants had on lung cancer cells. They surprisingly discovered that remnants highly concentrated with Aspergillus oryzae (the fungi found in koji) significantly suppressed the growth of cancer cells. However, when a synthetically produced compound was used there was no change in the growth rate of the cancer cells.
With growing public concern about how to dispose of shochu distillation byproducts, this research provides the shochu industry and the scientific community with a promising approach in which both the shochu industry and the general public benefit. Though there is no further information detailing the future of this research, the future looks bright.