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Creating new markets as a company specializing in shochu
Since launching Takara Shochu Jun, the groundbreaking products that began the “white revolution” in the spirits market, Takara has helped further expand the shochu market by searching for trend setting products and creating new markets through the its use of unique and superior distillation and aging techniques, which it has accumulated over many years as a shochu specialist.
With the launch of Shochu ZIPANG, a ko-type shochu with a stylish design and a mellow refreshing taste, we have created a whole new category of bottled shochu through continuously providing various information on its bottles. Furthermore, in order to create a barrel shochu market, we launched long-aged shochu Hizou no Tobira in fiscal 2005, featuring a mellow and deep flavored taste.
In addition to Honkaku Shochu Yokaichi, we have established a firm position in the growing honkaku shochu market by launching various high-valueadded shochu products, such as Gankutsuou, a genuine jar-aged rice shochu stored in traditional shochu caves, Ikkomon, a 100% pure potato shochu, Towari, a 100% buckwheat shochu, and Wakamurasaki-No-Kimi, a shiso (perilla) shochu, targeted to meet the demands of women and health-conscious people.
Furthermore, in keeping with its commitment to environmental conservation, Takara is promoting bottle-return schemes for middle-sized bottles, including those used for Jun and Jun Legend. We are striving to reduce the burden on the environment by introducing a nationwide system of selling shochu by weight, based on the concept to eliminate the container use itself. |
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