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Business Overview


As the sake for celebrations, Sho Chiku Bai has become the foremost brand in the special occasion and gift sake market.
Completed in 2001, the Shirakabegura Brewery combines leading-edge facilities that recreate traditional, artisan-inspired brewing techniques and sake brewing by hand to pursue the really good and great-tasting sake. At the facility, Takara Shuzo produces such quality sake as Sho Chiku Bai Shirakabegura Mio, the new-concept sparkling sake, and Sho Chiku Bai Shirakabegura Kimoto Junmai.
In addition, in 2018, we refreshed our Sho Chiku Bai Ten, a top seller thanks to its clean and refreshing feeling created by a unique two-stage brewing process utilizing two different strains of yeast, making it even tastier and richer, turning it into a brand that can meet the diverse needs of our customers.
Meanwhile, in the restaurant and bar market, Sho Chiku Bai Gokai enjoys strong customer endorsement.
Takara Shuzo shall keep providing new Sho Chiku Bai products in pursuit of quality of brewing and ingredients.


Proprietary brewing and storage technologies garnered over many years have consistently enabled Takara Shuzo to realize shochu products that satisfy changing consumer preferences and develop the shochu market continually.
For Korui shochu, Takara Shuzo has built the largest share of the market with its brands with unique taste and quality including Takara Shochu, which has gained a reputation steeped in tradition and reliability, Gokujo Takara Shochu, noted for its mild mouth-feel and mellow taste that uses a 3% blend of barrel-aged alcohol, and Takara Shochu Jun, the long-selling shochu for 40 years.
Meanwhile, for Honkaku shochu, Takara Shuzo has launched and nurtured a range of unique products backed by our original technologies such as Ikkomon, a 100% sweet –potato-based shochu, Shirashinken, barely shochu that accentuates the rich flavor of barley, and Yokaichi, which caters to those who wish to enjoy shochu casually with their evening meal.

Light-Alcohol Refreshersimage

Many customers enjoy the unique taste of our products backed by the proven techniques such as Takara Shochu Highball, with its distinctively dry flavor that has long favorite in the neighborhood bars of downtown Tokyo, and Takara Can Chu-hi, Japan’s first canned chu-hi (sparkling cocktail) product that has been on the market for over 30 years since its ground-breaking debut in 1984.
In addition, Takara Barrel-Aged Shochu Highball, which achieves a sharp refreshing taste that goes well with food and the richness you expect of barrel-aged shochu, and Takara Gokujo Lemon Sour, with its refreshing and tart taste developed based on the carefully-concocted lemon sours made by bartenders are just some of the products we develop and nurture to provide our customers with new value.


Aiming to provide delicious food through products derived from traditional sake brewing techniques, Takara Shuzo offers a wide range of alcohol-based seasonings that render dishes more delicious and enrich meal times. These seasonings include Takara Hon Mirin, which as a leading brand has continually evolved in tandem with Japanese cuisine, and Ryori-no-Tame-no Seishu, a cooking sake without added salt.
In the food-processing market, for ready-prepared meals and processed food products Takara Shuzo offers a lineup of alcohol-based seasonings and soup stocks. Also, the company provides customers with solutions to diverse issues through food analysis, cooking research, and recipe development.

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Touhai, our Shaoxing rice wine brand has gained high popularity and trust from customers over more than 40 years, and has been playing a leading role in the Chinese alcoholic beverage market in Japan. This is due to its deep taste and rich flavor achieved through the production method by hand with great attention to all details, as well as due to through quality management.

Moreover, Takara Shuzo handle an extensive assortment of carefully selected brands from around the world, including Blanton`s single-barrel bourbon, Antiquary Scotch whiskey, Green Banana liqueur from Netherlands, and Kuei Hua Chen Chiew from China. Takara Shuzo will continue to offer high-quality and valuable alcoholic beverages from around the world that will suit customers` taste and drinking occasions.

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We produce raw alcohol using continuous distillation equipment, selling it to sake, shochu, and liqueur producers around the country. We also not only sell raw alcohol, but provide information and related products, deepening our partnerships with alcoholic beverages makers.
We are committed to staying involved in the basics of sake brewing, from whence we shall contribute to the development of the industry and the protection of Japan’s sake culture. This is behind everything we do. We are also focusing on the production and sale of alcohols used as raw ingredients by various industries, including medical products, cosmetics, chemicals, and of course foods like miso, using the technical abilities and trust we have developed over our history.

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