Takata Shuzo

Takada Shuzo, located in Kumamoto Prefecture, has been committed to shochu production for over 100 years, and continues to challenge itself by maintaining the traditions of Kuma shochu while also focusing on careful brewing. While preserving traditions, they continue to create new expressions of “Kuma shochu” that avails a new angle to rice shochu. "Leaving it as natural as possible" is the basis of its shochu making. All of their shochu is handmade, using traditional methods such as koji room in a stone storehouse and brewing in earthenware jars. As such, production scale annually is very limited.

"We want to connect our 100-year history to the next 100 years."

Takada Shuzo strives to continue producing shochu that emphasizes on quality over quantity.