Abstract: As to a pre-produced brewage such as Japanese rice wine, a method for distilling a brewage under reduced pressure, which enables the increase in the alcohol concentration with low energy and in a short period of time without impairing the aroma and taste is provided. Provided is a method for distilling a brewage under reduced pressure, which is characterized by including: an alcohol vapor production step of producing vapor derived from a pre-produced brewage at a temperature of 55° C. or less by performing pressure reduction on the brewage; a condensation step of producing a condensate by cooling the vapor produced in the alcohol vapor production step; and a recovery step of recovering the condensate produced in the condensation step.