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The origins of the Taichung Winery can be traced back to the privately-run “Taishō Sake Co., Ltd. Taichung Factory” during the Japanese colonial period. Established in 1916 (Taishō 5) in the South District of Taichung City, it specialized in sake and rice wine, becoming the largest distillery in central Taiwan. After the alcohol monopoly system was introduced in 1922 (Taishō 11), the plant was expropriated by the Governor-General’s Office and reorganized into the “Taichung Alcohol Factory of the Monopoly Bureau, Taiwan Governor-General’s Office.” To meet rising demand, the site was subsequently expanded. Following World War II, the Nationalist Government took over the Taichung Alcohol Factory. After several administrative changes, it was officially renamed the “Taichung Winery of the Taiwan Provincial Tobacco and Wine Monopoly Bureau” in 1957. The distillery became famous for developing Shaoxing-style huangjiu and high-gravity fermented rice wine. Responding to the popularity of brewed alcohol in the 1960s, it launched “Hua-diao wine” in addition to its existing huangjiu line; the new product became a hit and won a gold medal at the World Tobacco and Liquor Evaluation in 1988. To modernize equipment, satisfy environmental regulations, and align with urban-development plans, the winery relocated to the Taichung Industrial Park in 1998. The new plant, designed as an integrated complex, combines traditional brewing techniques with modern automation and standard operating procedures, becoming Taiwan’s first distillery to earn GMP certification—a model of industrial upgrading. The former site—featuring清水brick walls, a Japanese-style ceremonial hall, and large-span timber factory buildings—was designated a historic site by the Taichung City Government in 2002 and incorporated into the Ministry of Culture’s Cultural Heritage Park that same year. After the move and redevelopment, the distillery expanded beyond its flagship distilled rice wine and brewed huangjiu. In 1999 it introduced “Yongkang Wine,” formulated by Mr. Chen Lifu using 22 Chinese medicinal herbs and premium rice. This authentic Chinese health wine, delicate and elegant in flavor, is both enjoyable and nourishing, quickly winning consumer favor. Following Taiwan’s WTO accession, the monopoly system was abolished; the Taiwan Provincial Tobacco and Wine Monopoly Bureau became Taiwan Tobacco & Liquor Corporation, and the Taichung Winery adopted a consumer-oriented approach, diversifying its portfolio. In recent years, while steadily producing its mainstay rice wine, the distillery has also developed new products such as oligosaccharide beverages, fruit vinegars, and red yeast wines, fully utilizing plant capacity and maximizing equipment utilization. Text source: Taichung Winery official website