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About company profile and access. Taketsuru Shuzou Co., Ltd. A sake maker that has been making sake in Takehara, Hiroshima since 1733. We make pure rice sake with umami and savory taste with the motto "Sake making that makes cooking delicious". TAKETSURU 1733 Company Company Taketsuru Shuzo Co., Ltd. Location 3-10-29 Honmachi, Takehara-shi, Hiroshima Phone / FAX 0846-22-2021 / 0846-22-2344 Representative President and CEO Toshio Taketsuru Established Kyoho 18 (1733) Access By Airplane By Car Safety taxi (shared taxi) Hiroshima Airport → Takehara Station Approximately 30 minutes Hongo Interchange from the eastern part of the Sanyo Expressway → Takehara about 25 minutes Kawachi Interchange from the west → Takehara about 25 minutes * Please see the traffic access page of Hiroshima Airport for the timetable. * Taketsuru Shuzo is located in a preserved area where the streets of the Edo period remain. Please use "Roadside Station Takehara " and " Shinmachi Municipal Parking Lot " as it is not suitable for car traffic. By Train By Bus JR Kure Line From the east, Mihara Station → Takehara Station, about 40 minutes From the west Hiroshima Station → Takehara Station Approximately 110 minutes Performing Geiyo bus Kaguya Hime Hiroshima Station → Takehara Station Approximately 70 minutes History Early 17th Changed the family name to "Taketsuru" and changed the store name to "Taketsuruya". Moved from Wakayama to Takehara. 1650 Started the salt industry. 1733 Started the sake making industry. Mid-19th Changed the under the style of "Ozasaya". 1888 Hiroshima's first sake making association "Kamo-gun Nanbu Sake Making Association" was established and became a member of it. 1932 Sold salt field to attract the Sango Line (currently the Kure Line). The main business became sake making. 1951 Incorporated as "Taketsuru Shuzou Co., Ltd." Takehara, which faces the Seto Inland Sea, prospered as a salt-making town of the Asano family in the early modern period from the port town of the Kobayakawa family in the Middle Ages. Both the port industry and the salt industry are closely related to the sea, and the sake making industry that has developed along with these developments reflects the climate and history, which is the significance of making sake here. Therefore, umami is important. The abundant marine products obtained from the Seto Inland Sea in front of you are delicious, and sake with umami is several times more delicious. Umami is known to have such a synergistic effect. In addition, after the rise and fall affected by changes in social conditions from the Edo period to the Meiji period, there is now Takehara sake. Taketsuru Shuzo will continue to convey the climate and history of Takehara through sake. Thank you for your patronage. Toshio Taketsuru Profile 1973 1998 2000 2004 2009 2014 Borned as the eldest son of Taketsuru Shuzo Graduated from the Department of Condensed Matter Physics, Faculty of Basic Engineering, Osaka University Joined Taketsuru Shuzo after training at the National Tax Agency Brewing Research Institute Revival of Kimotozukuri Revival of wooden tub preparation Appointed President of Taketsuru Shuzo Father of two sons and one daughter

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