Takasaki Sake Brewery obtained a shochu manufacturing license in 1903 and began making shochu. The representative brand at the time of the company's founding was "Daikoku", which was started by the first generation Mr. Sadakichi Takasaki and is currently headed by the fourth generation Mr. Yoshihiro Takasaki. For about 100 years, we continued our business with a focus on shipping within the local Tanegashima Island, and during that time our representative brand changed from ``Daikoku'' to ``Nanshu,'' and then to ``Shima Kanro,'' which was released in 1965. . Tanegashima was the first place in Japan to cultivate sweet potatoes, following the Ryukyus, and cultivation is still active today. Since its founding, the brewery has been making shochu using fresh sweet potatoes from local Tanegashima. Shochu, including Shima Kanro, is distilled after making rice malt, going through primary and secondary preparations, and then storing and aging the unprocessed liquor before carefully bottling it. At the Anno factory in Tanegashima, Kagoshima prefecture, the craftsmen are passionate about making shochu that is spun with the breath of Aun.