1842 Brewing business starts.

1925 Takara Shuzo Co., Ltd. is established.
1933 Sho-Chiku-Bai Shuzo Co., Ltd. is established.
1949 Takara Shuzo Co., Ltd. is listed on the Tokyo Stock Exchange.

1916 Start to manufacture new type shochu and mirin.
1933 Sake Sho-Chiku-Bai is launched.

1923 Takara Mirin and Takara Shochu from Kyoto are supplied to Tokyo in the aftermath of the Great Kanto Earthquake.

1953 Takara Pon Juice is launched.
1957 Takara Beer is launched.

1960 Mirin factory is completed in Fushimi.

1968 Sho-Chiku-Bai (Take) is launched.
1969 Takara Mirin (mili pack) is launched.

1970 Central Research Institute is completed in Otsu.
1971 Takara and Scottish Tomatin Distillery form a business alliance.

1971 Big T Gold Label is launched.
1972 Import and sales of Shaoxingjiu wines commences with the normalization of diplomatic relations between Japan and China.
1977 Takara Shochu Jun is launched.

1979 The “Come Back Salmon Campaign” is started.

1983 Takara Sake USA Inc. is established.
1985 Takara Corporate Philosophy defined. Takara CI is introduced.

1980 Takara Ryorishu is launched.
1984 Takara Can Chu-Hi is launched.
1986 Takara Barbican is launched.
1989 Branton is launched.

1985 TaKaRa Harmonist Fund, a public trust, is established.
The “Say No” campaign is launched.
1989 A can with a Stay-on-Tab (SOT) is adopted for the sports drink PADI for the first time in Japan.

1991 Takara takes a stake in Age International of the United States.
1995 Beijing Takara Foods Co., Ltd. (currently Beijing Takara Shuzo Brewery Co., Ltd.) is established as a joint venture in Beijing, China.
1996 Customer Service Office is established.

1993 Calcium Parlor is approved as a specified health food.
1994 Surioroshi Ringo is launched as a Takara Can Chu-Hi Deluxe series product.
Takara’s CM advertising copy wins the grand prize in “buzzwords” contest.
Yokaichi, an authentic rice-based shochu, is launched nationwide.

1994 Returnable bottle system is introduced for Takara Shochu “Jun” and “Jun Legend” in Hokkaido.
The Environment & Public Relations Office is established.
1995 Volunteer activities are implemented following the Great Hanshin Earthquake.
The company starts to include warnings on labels against underage drinking and drink-driving.
The company starts to label products as alcoholic beverages in Braille.
1998 Bulk sales system is introduced for shochu.
The first Green Balance Sheet is issued.

2000 All plants obtain ISO 9002* certification.
Quality Assurance Department is established.
* The international standard for quality assurance (currently ISO 9001.)
2001 Corporate philosophy is revised. Code of Conduct is defined.
The Sho-Chiku-Bai Shirakabe-gura Brewery is completed as the center of Takara’s selected sake business.
2002 Shift to the new Takara Group organization under holding company system.

2000 Takara Organic Hon-Mirin is launched.
2001 Ikkomon, a 100% pure potato shochu, is launched.
2003 Sho-Chiku-Bai “Ten” is launched.
2004 Fiber Parlor is approved as a specified health food.
Takara Organic Hon Ryori Seishu is launched.
2005 Bottled Takara Chu-Hi is launched.
2006 Takara Shochu Highball is launched.
Shochu JAPAN is launched.
2007 Takara Can Chu-Hi Jika-Shibori is launched.

2001 Takara’s environmental efforts are made public on its website.
2004 Seventeen offices are certified under ISO 14001.
Compliance Committee and Compliance Promotion Section are established.
Volunteer activities are implemented in natural disaster-hit areas.
“Recycle Road” environmental education material is published.
“TaKaRa Rice and Sake School ” is started.
The company starts to include warnings on labels advising pregnant women against drinking
2005 The first “Green-Ink” Corporate Report is issued.