2013
In 2013, the bottling line was replaced with state-of-the-art equipment. Since then the bottling speed at our factory has significantly increased.
2013 Takara Sake USA Inc. 30th Anniversary
In 2013, Takara Sake USA Inc. celebrated its 30th Anniversary of producing sake in the USA. Takara now has the largest production capacity in the US and boasts the greatest range of high-quality products. The first junmai daiginjo sake made from 100% American-grown Yamadanishiki sake rice was crafted to signify this achievement.
2013 Washoku Designated UNESCO Intangible Cultural Heritage
UNESCO Site: On December 4, 2013, the United Nations Educational, Scientific, And Cultural Organization (UNESCO) agreed to register washoku (traditional Japanese cuisine) as an intangible cultural heritage, a social custom handed down from generation to generation that expresses Japanese people’s respect for nature. Culinary Customs Founded on Respect for Nature Diversity and freshness of ingredients, […]
2017 Expanding Portfolio
In 2017, Takara Sake USA has expanded its portfolio with exciting new products. These products include: Sho Chiku Bai REI Junmai Daiginjo, 3 types (junmai ginjo, junmai organic, ginjo nigori) of sake under the Sho Chiku Bai SHO brands, and an exciting new mango flavor addition for our YUKI Nigori sake series. Furthermore, Takara Sake USA added two […]
2017 Strong Trend of Japanese Food
According to Japan’s Ministry of Agriculture, Forestry and Fisheries, the number of Japanese restaurants in North America (including Canada) rose to 25,300 in 2017. With the new wave of popularity of Japanese food & cultures, many micro sake breweries are entering the market. Takara Sake USA welcome such movement and proud to be the part of […]
1987 – Improvement and Expansion of Plant and Equipment
With improvement and expansion of the production area, Takara Sake USA Inc. increased annual production capacity from 1,400KL to 2,850KL. In 1988, our New York and Los Angeles offices opened.
1983 Takara Sake USA Inc.
In 1983, Takara Sake USA Inc. was founded in Berkeley, California. After extensive research in resources and logistics, Takara decided that Calrose, a unique Japanese hybrid variety, was the best choice for a newly established operation in Berkeley. Combined with Calrose, quality water sourced from the Sierra Nevada mountain range and a Mediterranean climate, Takara […]
1980 – Shogun (miniseries)
1975 novel by James Clavell became the TV show in 1980 and aired in America. With its success and popularity, not only Japanese foods but Japanese culture itself became popular world wide. Takara Shuzo sought an opportunity to expand its business in the USA.
1951 – Exporting Sake to USA
In the 1950s many Japanese corporations entered major US cities in large numbers. Demand for Japanese food in the US emerged wherever Japanese expatriates settled in the US for work. In 1951, almost 30 years before establishing Takara Sake USA Inc., Takara Shuzo commenced the export of “Sho Chiku Bai” brands, starting with California. In […]
1925 – The Incorporation of Takara Shuzo
In 1925, Yomo GMK reorganized itself in hopes of even greater success and was reincorporated as Takara Shuzo Co., Ltd. Having been installed as Takara Shuzo’s first president, Usaburo Yomo worked together with Kurakichi Ohmiya, in whom Usaburo had complete faith, to organize the Houkoukai and Sengokukai–two organizations designed to strengthen mutual trust between the […]
