While the history of "honkaku shochu" (single distillation) dates back to Mesopotamia, "Ko-rui shochu" (multiple distillations) was not invented untill the late 19th century. This new distillation process revolutionized the production capacity as well as the flavor profiles of shochu. TAKARA SHOCHU, first created around 1925, was a vanguard of ko-rui shochu, characterized by its smooth quality and well-suited to large-scale prodcution capacity. Since then, TAKARA SHOCHU has been a leading shochu brand in Japan. It is best known today for its clean and refined quality, making it a perfect and delicious base for Chu-hi (shochu highball) and cocktails.
In its earliest inception, the Takara Group was founded in 1842, toward the end of the Edo period, by the Yomo family in Kyoto’s Fushimi district. After initially brewing only sake, by 1864, just before the Meiji Restoration, they subsequently also made shochu, mirin, and shirozake.