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.
1990 – Takara Sake USA – America’s Largest
In 1990, Takara Sake USA became America’s Largest Sake producer.
1992 – Sho Chiku Bai Premium Ginjo
In 1992, the first American-made ginjo sake, “Sho Chiku Bai Premium Ginjo” sake was released.
1995 – Wild Salmon Forever Campaign
Takara Shuzo, Takara Sake USA Inc. and the Sierra Club started the Wild Salmon Forever Campaign in 1995. Sierra Cold Sake was added to the product line.
1997 – New Construction
Takara Sake USA continued to invest in its factory and equipment. In 1997, its production capacity expanded to 4,200KL with new construction. At this time, the Tasting Room was remodeled and the Sake Museum was created.
2000 – Sho Chiku Bai Organic Nama
2000 Sho Chiku Bai Organic Nama, using organic rice made in America, was released.
2002 – Sho Chiku Bai Classic Junmai Sake – Label Renewal
2002 Sho Chiku Bai Classic Junmai Sake was reintroduced with a newly designed label.
2005 – Sho Chiku Bai Tokubetsu Junmai
In 2005, as one of our core products, Sho Chiku Bai Tokubetsu Junmai was added.
2006 HANA Flavored Sake
In 2006, HANA Flavored Sake debuted as an answer to requests for new innovations in sake.
2009 Renovations and Expansion of Facilities
Owing to strong and steady sales, production facilites were improved in order to allow more effective handling of supplies, during the period from 2009 to 2011. Renovations enabling Takara Sake USA to enhance the quality of sake and run small-lot production were carried out. Annual productive capacity was 6,000KL in 2009 and it reached 7,500KL […]
