Shochu
About Takara Shochu（"Ko-type" shochu）
Takara Shochu（"Ko-type" 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.
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.
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.
TAKARA SHUZO Product Guide (in Japanese)
About Takara Shochu-Honkaku
Our commitment to bringing out the natural flavor of the ingredient
Honkaku (singly distilled) shochu features the rich flavor of the main ingredient. The careful distillation process fully brings out the flavor of the mindfully selected main ingredient, which characterizes Takara Shochu-Honkaku products, including Ikkomon, Shirashinken, and Yokaichi. You can enjoy the natural aroma and flavor of the main ingredient by having Takara Shochu-Honkaku on the rocks or straight. In Japan, mixing honkaku shochu with refreshing soda water is also a popular way of savoring it.
Our commitment to making high-quality koji
The key to producing delicious honkaku shochu lies in the process of koji making. While rice koji is used to produce many honkaku shochu products, Ikkomon is produced using sweet potato koji, which is known to be difficult to make. Seen in this example, we pay great attention to the ingredients of koji. We make koji using carefully selected ingredients and koji mold that works to bring out the flavor we aim for. We thus produce shochu with an excellent aroma and an elegant flavor.
Shochu-Honkaku-Sweet Potato Line-upShochu-Honkaku-Barley Line-upShochu-Honkaku-Rice Line-upShochu-Honkaku others Line-up
TAKARA SHUZO Product Guide (in Japanese)
