1. Shochu

Shochu is one of Japan's most famous traditional distilled alcohols. The category of distilled alcohol contains beverages such as whiskey, gin, and vodka. Because these beverages are made by heating alcoholic substances (brewed alcohol, etc.) and cooling the resulting vapors, most are comparatively high in alcoholic content. The traditional Japanese distilled alcohol shochu is classified into two types based on differences in the distillation method, and Takara Shochu is the number one brand for the "Ko-type" shochu. "Ko-type" shochu takes sugarcane molasses and corn as its main ingredients. The process of continuous-type distillation achieves a clean, pure quality, making it perfect for mixing with beverages like carbonated water or fruit juice.

2. Takara Shochu

Shochu was first made in Japan in 1910, using the continuous-type distillation method from Europe. The beginnings of "Takara Shochu" launched in 1912 with the Kanto region commercial release of this shochu under the brand name "Takara" (represented by a kanji logo). It garnered popularity among fans of new innovations and displayed explosive sales especially in Tokyo. Moving forward, Takara Shochu producer Takara Shuzo continued to refine their technology along with the current of the times, and always strove to improve quality. Amidst the development of shochu with an assortment of different flavors, Takara Shochu continued to evolve. In 2022, Takara Shochu welcomed its 110-year anniversary since its original release.

3. Takara Shochu flavor

Takara Shochu is produced using a method that is different from standard Ko-type shochu. For the standard kind of Ko-type shochu, alcohol is produced by distilling repeatedly with the continuous-type distillation method, and impure substances are extracted, resulting in a completely pure alcohol. Takara Shochu is achieved by adding ingredients such as barely and corn to alcohol made in this manner and blending it with barrel aged shochu. This maintains the pure and refreshing quality while also inducing a mellow flavor with a faint aroma. The deciding factor in the flavor is the selection and blend ratio of the barrel aged shochu. We strictly select choices from among some 85 aged alcohols with differing ingredients, distillation methods, refinement methods, barrel material, and number-of-years aged and perform exquisite blends that capture the desired flavor.

4. How Takara Shochu is imbibed in Japan

In Japan, Takara Shochu is enjoyed in array of different drinking styles. Individuals who want to enjoy the pure flavor of the alcohol itself may prefer on the rocks or mixing it with water or carbonation. Adding your own favorite ingredients to make an original cocktail is also incredibly popular. Mixing with the unique Japanese flavor of green tea, the syrup of ume plums and the like, or 100% fruit juice is also fun. One style of enjoying Takara Shochu that has become incredibly popular in Japan recently, even achieving status as a solid cultural custom, is the "Lemon Sour" style. Made by squeezing fresh lemon into shochu and mixing with carbonated water, this style is loved for its healthy and refreshing feel as well as its vibrant look. All sorts of original spin-offs and innovations based on this recipe keep cropping up at Japanese eateries and bars, flooding social media with photographs daily.